Roasted Perlhuhn with Potato Straws

Ingredients

• 2 perlhühner (ready to cook)
• salt
• freshly ground pepper
• 1 bundle thyme
• 1 bundle rosemary
• kitchen twine
• 2 tbsp olive oil
• 4 tbsp light balsamic vinegar
• 4 large potatoes (mostly waxy)
• 1 tsp potato starch
• frying oil
• salt

Instructions

1. 1.

   Cut the perlhuhn breast fillets from the bone, separate the legs. Rinse the meat and pat dry. Rub with salt and pepper.

2. 2.

   Rinse the herbs and pat dry. Place the herbs on the meat side and tie together with kitchen twine.

3. 3.

   Heat olive oil in a roasting pan or Dutch oven. First sear the meat on the skin side, then turn to the meat side with herbs and sear briefly.

4. 4.

   Deglaze with vinegar and roast in a preheated oven at 175°C (gas: level 2, convection: 160°C) for 20-25 minutes, basting occasionally with the pan juices.

5. 5.

   For the potato straws peel and wash the potatoes. First slice thinly (step 1), then cut into thin sticks (step 2). Mix potatoes with starch (step 2). Heat frying fat to 175°C and fry the potatoes in batches until golden brown (step 3).

6. 6.

   Drain on kitchen paper, season with salt. Plate together with the perlhuhn.