Ingredients
Rosemary potatoes:
- 1 kg waxy potatoes
- 2 twigs rosemary
- 1 clove of garlic
- 3 tbs olive oil
- 1/2 ts salt
- spicy paprika powder (or AMC Intenso)
- pepper (or AMC Pepper Trio)
Herb dip:
- 1 clove of garlic
- 2 stalks dill
- 2 stalks parsley
- 1/4 bunch chives
- 250 g curd (20% fat)
- 150 g yogurt
- 1 tbs mustard
- 2 tbs lemon juice
- salt
- pepper (or AMC Pepper Trio)
Preparation
1. Wash the potatoes well, preferably unpeeled, dry them and cut them into bite-sized wedges.
2. Pluck the rosemary needles, peel the garlic and finely chop both. Place in a bowl with the potatoes. Add the olive oil and salt and season with paprika powder and pepper. It is best to mix everything well with your hands.
3. Place the pot on the Navigenio and heat on level 6 up to the roasting window, add the prepared potatoes to the pot and distribute everything evenly.
4. Place the pot in the inverted lid, place the Navigenio overhead and switch to high level. Bake the rosemary potatoes for approx. 15 minutes, turning twice in between.
5. In the meantime, prepare the herb dip. Peel the garlic and finely chop with the dill tips, parsley and chives. Mix the quark and yogurt with the mustard and lemon juice in the Quick Cut. Mix in the herbs and garlic, season with salt and pepper and mix everything well again.
This recipe has been tested and approved by AMC.
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