Ingrediants
- 2 kg of potatoes
- 1 dl of extra virgin olive oil
- a few sprigs of rosemary
FOR 8 PORTIONS
- sweet paprika (optional)
- salt
- pepper butter for the pan
How to prepare: Rosemary-scented heart chips
- Execution
- easy
- Preparation time
- 35 min
- Cooking time
-
25 min
How to prepare: Rosemary-scented heart chips
Peel the potatoes, wash them, cut them into 7-8 mm thick slices and, with a small heart-shaped pastry cutter, cut out as many hearts as you can. Bring a pot of lightly salted water to a boil and dip the hearts in for 3 minutes. Drain and let them cool. Remove the rosemary needles and chop them finely, mix them with the oil, salt, pepper and, if you like, the sweet paprika. Leave the potatoes to marinate in the flavored oil for 20-30 minutes, turning them from time to time.
Grease two non-stick baking pans or two aluminum foils with which you will have coated two baking trays. Distribute the drained potato hearts between the two pans so that they form a single layer and cook at 200 ° for about 20 minutes, turning them halfway through cooking with a spatula.
Grease two non-stick baking pans or two aluminum foils with which you will have coated two baking trays. Distribute the drained potato hearts between the two pans so that they form a single layer and cook at 200 ° for about 20 minutes, turning them halfway through cooking with a spatula.
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