Scrub the potatoes thoroughly with a brush under running water and boil them with a teaspoon of salt for 20 minutes in an adequate amount of water. Drain and let it partially cool.
Finely chop the washed rosemary together with the garlic, mix in olive oil (3 tablespoons) and add a pinch of cayenne pepper.
Rub the rest of the oil (1 tablespoon) on a baking sheet on which, using a fork or a glass, slightly press down all the potatoes. Then rub them with the prepared mixture of oil and herbs, season with ground black pepper and salt. Bake for 30 minutes at a temperature of 190 °C or until the edges and surface of the potatoes are crispy.
Finely chop the lower parts of the onions together with the pickles and mix with yogurt. Season with a pinch of salt and black pepper. For serving, use also pieces of red pepper flakes.
Finely chop the green parts of the onions and parsley and add to the baked potatoes before serving.
Note: before the end of baking, try sprinkling the potatoes with grated parmesan cheese. You can also use tzatziki instead of dressing.
baby potatoes 500 g
fresh rosemary 1 sprig
olive oil 4 tbsp
spring onion 2 pcs
yogurt 200 ml
2 pickles (40 g)
garlic 1 clove
salt, black pepper, red pepper, parsley, cayenne pepper
servings: 4 preparation time: 45 min