for 4 person

Potatoes

1 ½ kg	baby potatoes
	salted water, boiling
3 tbsp	olive oil
2	garlic cloves, squeezed
2 tbsp	rosemary, finely chopped
½ tsp	smoked paprika
1 tsp	salt
a little	pepper

Topping

1 tbsp	oil
2	red onions, cut into thin rings
2 tbsp	red wine vinegar
	salt and pepper to taste
200 g	crème fraîche
2 pinch	salt
1 bunch	chives, finely chopped

How it's done

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.

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