Rosemary Potatoes

Rosemary Potatoes

Recipe from the Black Countess of the Montanara Potatoes Ingredients6 medium sized potatoes1 sprig of rosemary1 handful of chopped parsley and chilli oil extra-virgin olive oil1 clove of garlic salt PreparationClean the potatoes and boil them in plenty of water, with all the skin. After 15 minutes, drain, peel and slice them. In a pan, brown the garlic clove with the chilli pepper and rosemary. Add half a jug of water and salt, as soon as it starts to boil remove the clove of garlic and rosemary, add the sliced potatoes and leave to cook for 15 minutes or at least until the potatoes are cooked. They don't have to be dry, but rather moist. Serve with a nice handful of fresh parsley.

 
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