Serves 2-4 people
Ingredients
400 g small potatoes
2 tbsp salt
2 fresh rosemary sprigs
2 tbsp neutral-flavoured oil
1 glass of Nicolas Vahé Pickled Vegetables
Preparation
Boil the potatoes for 5 minutes in lightly salted water.
Toss with oil and salt, place on a baking sheet and roast in a pre-heated oven for 30 minutes at 220 °C until crisp.
Serve with pickled vegetables.
Pickles savoury gourmet sauce, 150 g.
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