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
To cut the potatoes
To fry the potatoes
To bake
Utensils
One casserole dish with a lid
How it's done
To cut the potatoes
Cut the potatoes into approx. 2 cm slices. Cut the potato slices into circles using a cutter (approx. 5 cm in diameter) (see tip).
To fry the potatoes
Heat the oil in a cooking pot. Pat the potatoes dry, season with salt, fry in batches for approx. 3 mins. on each side. Remove. Fry the garlic, cut side down, for approx. 1 min. Add the butter substitute and rosemary. Once the butter has melted, return the potatoes to the pot, mix. Pour in the stock, bring to the boil.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 190 °C. If the potatoes are browning too quickly, cover with the lid after 15 mins. Remove, squeeze the garlic out of its skin, add to the sauce, mix carefully, season, plate up.
| Tip: | You can place the leftover potatoes in cold water, cover them and keep them in the fridge for up to 3 days and use for soup or mash. |
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