Peruvian primal potatoes with rosemary oil

Name: Peruvian primal potatoes with rosemary oil
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg colorful potato mix; 500 ml tap water; 100 ml traditional olive oil; 15 g sprig of rosemary; 1 tl coarse sea salt

Potatoes Perupas with olive oil, rosemary and sea salt.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C.
Put the potatoes together with the water and possibly salt in a frying pan.
Bring to the boil and cook with the lid on the pan for 10 minutes. Drain and let cool. Cut the potatoes into quarters.
Meanwhile, heat the oil in a saucepan over low heat.
Push the sprigs of rosemary with a heavy object so that the needles bruise and add to the oil. Allow 15 minutes to draw on very low heat.
Spread the potatoes over a baking sheet covered with parchment paper and drizzle with part of the oil (keep the rest in a closed container).
Sprinkle with the sea salt and grate in the middle of the oven for about 20 minutes. Spoon halfway.