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
Potatoes
Topping
How it's done
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Potatoes
Cook the potatoes (uncovered) for approx. 30 mins. in boiling salted water until soft. Drain the potatoes and leave to stand for approx. 5 mins. Transfer the potatoes to two baking trays lined with baking paper, crush with the back of a spoon. Mix the oil, garlic and rosemary, season and spread on top of the potatoes.
To roast
Approx. 45 mins. in an oven preheated to 200°C (convection). Remove, serve the potatoes on a platter.
Topping
Heat the oil in a pan. Add the onions and sauté for approx. 5 mins. Add the vinegar, reduce completely, season. Salt the crème fraîche, stir in half of the chives, spread on top of the potatoes. Top with the onions and the remainder of the chives.
| Serve with: | Leaf salad. |
|---|
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