Wilma’s Kitchen

A side dish for all seasons. If you don’t come across baby potatoes, you can use any type of “waxy” potato - cut to bite-size.

Ingredients (for 4 persons)

• 750 gr. small potatoes
• salt
• 1 tbs butter
• 3 cloves of garlic
• 2 tbs olive oil
• 4 sprigs of rosemary

Preparation

• Thorougly scrub the potatoes under running cold water. (When using bigger potatoes, it’s better to peel them instead)
• Boil the potatoes in salted water for about 15 minutes. Drain as soon as they’re tender enough to bite through easily (they should not be completely done!). Halve the bigger specimens.
• Melt the butter and add the minced garlic. Take the pan off the stove and add the olive oil. Cut 3 sprigs of rosemary in pieces of 3 cm.
• Take a large wide oven dish and stir in the potatoes, the garlic butter and the rosemary. The fourth sprig of rosemary goes in the middle.
• Place the dish in the center rack of a preheated oven (200° C) and bake the potatoes till golden-brown, approximately 20 minutes. Stir halfway through.

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