011-5533-111
Rosemary Potato
Ingredients
- Baby Potato (washed)
- 2 tsp Olive Oil
- 1 tsp Pink Pepper
- ½ tsp Black Pepper
- 1 stock of Rosemary
- Salt according to taste
- Parsley
- Dried Corn flowers
- Iceberg Lettuce
- Lemon according to taste
Preparations
- Take the baby potato and wash it.
- In a mixing bowl, add the potatoes, olive oil, crushed pink pepper, black pepper, rosemary and salt and mix well.
- Put the well mixed potato on a perforated tray of the USHA Halogen Oven and cook on 250°C degree for 15 minutes. (Additional cooking on 250°C degree for 3 minutes)
- While potatoes are cooking in the Halogen Oven, set the thinly sliced Iceberg lettuce on a serving tray
- Chop the parsley finely and set aside.
- Remove potatoes from the Halogen Oven and cut them in halves.
- Add the potatoes to the same mixing bowl with fresh parsley and a few drops of lemon.
- Serve them on a bed of Iceberg lettuce, garnished with blue corn flowers.
