Roasted Rosemary Potatoes

Ingredients

• 2 sprigs Rosemary
• 1200 g large, predominantly firm potatoes (6 large, predominantly firm potatoes)
• 2 tbsp olive oil
• coarse Sea salt
• 100 g Onions (2 onions)
• 2 cloves garlic
• 800 g Mushrooms
• 0.5 bunch Chives
• 150 g Sour cream
• Salt
• Pepper

Instructions

1. 1.

   Wash and pat dry the rosemary, then strip off the leaves.

2. 2.

   Wash the potatoes thoroughly, pat them dry and halve them lengthwise. Score the cut sides with a knife about 1 cm deep, crosswise.

3. 3.

   Line a baking sheet with baking paper and arrange the potatoes on it with the cut sides facing up. Brush with 1 tbsp of olive oil, sprinkle with rosemary and sea salt, and bake in a preheated oven at 180 °C (160 °C fan, Gas: mark 2–3) for about 45 minutes.

4. 4.

   Meanwhile, peel, halve, and dice the onions. Peel and finely chop the garlic.

5. 5.

   Clean the mushrooms with a brush or kitchen paper and halve or quarter them as needed.

6. 6.

   Heat the remaining olive oil in a non-stick pan. Cover and simmer the onions and garlic over low heat for 4-5 minutes.

7. 7.

   Add the mushrooms, simmer, and season with salt. Cover and simmer over low heat for another 8-10 minutes. Then cook uncovered for 5 minutes until the liquid has evaporated.

8. 8.

   Wash, pat dry, and cut the chives into wide rolls.

9. 9.

   Stir the sour cream and 2/3 of the chive rolls into the mushroom vegetables. Season with salt and pepper, serve with the roasted rosemary potatoes, and sprinkle with the remaining chives.