Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Herb oil
Potatoes
Dip
How it's done
Herb oil
Heat the butter and oil in a small pan. Add the garlic and herbs, leave to infuse on the switched-off hob for approx. 15 mins.
Potatoes
Cook the potatoes in salted water for approx. 15 mins., drain and allow the water to evaporate for approx. 5 mins. Place the potatoes in a bowl, pour the herb oil into the bowl through a sieve, set aside the herbs. Mix the potatoes with the oil and salt, crushing the surface of the potatoes slightly in the process (see note). Transfer the potatoes to a baking tray lined with baking paper.
To roast
Approx. 45 mins. in the centre of an oven preheated to 200°C. Turn the potatoes twice during cooking. Scatter the reserved herbs over the potatoes, return to the oven for approx. 15 mins.
Dip
Mix the crème fraîche with the mayonnaise, mustard and honey, then season. Serve the dip with the roast potatoes.
| Serve with: | Leaf salad |
|---|---|
| Note: | Parboiling and lightly crushing the potatoes makes them wonderfully crispy when roasted. |
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