Crispy Oven Potatoes

Ingredients

• 1 kg waxy potatoes
• 2 tbsp polenta (cornmeal)
• Salt
• black pepper (freshly ground)
• 100 ml sprouting oil
• 3 sprigs rosemary
• 150 g crème fraîche
• 150 g yogurt
• 2 tsp herbs de Provence
• 1 tsp lemon juice

Instructions

1. 1.

   Preheat the oven to 200°C (392°F) with top and bottom heat.

2. 2.

   Wash the potatoes thoroughly and cut them into bite‑size pieces. Toss with polenta, salt, pepper, and oil, then place in a baking dish or spread on a baking sheet. Rinse the rosemary, shake dry, sprinkle over the potatoes, and slide the dish into the middle of the oven. Bake for about 40 minutes, turning occasionally.

3. 3.

   Whisk together the crème fraîche, yogurt, and herbs de Provence. Season with lemon juice, salt, and pepper to taste.

4. 4.

   Serve the dip alongside the roasted potatoes.