Crispy Perlhuhn Drumsticks with Rosemary Potatoes

Ingredients

• 500 g small, waxy potatoes
• 4 sprigs Rosemary
• 4 cloves garlic
• 4 Perlhuhn drumsticks
• Salt
• Pepper (freshly ground)
• 4 tbsp olive oil
• 3 tbsp almond flakes
• 140 ml milk
• 3 slices toast bread
• 2 egg yolks
• 4 tbsp olive oil

Instructions

1. 1.

   Preheat the oven to 200 °C with top and bottom heating.

2. 2.

   Wash the potatoes, halve them lengthwise. Rinse the rosemary and shake dry. Crush the garlic cloves. Wash the drumsticks, pat dry, split at the joint, then mix them with the potatoes, rosemary, and garlic. Spread the mixture on a parchment‑lined baking tray, season with salt and pepper, drizzle with olive oil, and bake in the preheated oven, turning occasionally, for about 25 minutes.

3. 3.

   For the dip bring the almonds and milk to a boil in a saucepan, then remove from heat. Drain the toast bread, cube it, and blend with the milk in a blender until smooth. Add the egg yolks to the still lukewarm mixture, stir, and gradually whisk in the olive oil until a creamy consistency forms. Season with salt and pepper, then serve alongside the baked drumsticks and rosemary potatoes.