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🍽️ Crispy Rosemary Potatoes with Mushroom Cream

295 kcal · 30 min · 4 servings

Ingredients

• 2 sprigs rosemary
• 1200 g large, mostly waxy potatoes (6 large, mostly waxy potatoes)
• 2 tbsp olive oil
• coarse sea salt
• 100 g onions (2 onions)
• 2 garlic cloves
• 800 g mushrooms
• 0.5 bunch chives
• 150 g sour cream
• salt
• pepper

Instructions

1. 1. Wash the rosemary sprigs under running water.
2. 2. Shake them dry.
3. 3. Pluck the small needles off the stems.
4. 4. Wash the potatoes thoroughly under running water.
5. 5. Dry the potatoes with a kitchen towel.
6. 6. Halve the potatoes lengthwise.
7. 7. Cut a cross-hatch pattern into the cut surfaces.
8. 8. Score the patterns about one centimeter deep.
9. 9. Line a baking tray with baking paper.
10. 10. Place the potatoes on the tray with the cut side facing up.
11. 11. Brush the potatoes with one tablespoon of olive oil.
12. 12. Sprinkle the rosemary needles over them.
13. 13. Season with sea salt.
14. 14. Preheat the oven to 180 degrees Celsius conventional heat.
15. 15. Bake the potatoes for about 45 minutes.
16. 16. Peel the onions.
17. 17. Halve the onions.
18. 18. Dice the onions into small cubes.
19. 19. Peel the garlic cloves.
20. 20. Finely chop the garlic.
21. 21. Clean the mushrooms with a brush or kitchen paper.
22. 22. Cut the mushrooms into two or four pieces depending on their size.
23. 23. Heat the remaining olive oil in a non-stick pan.
24. 24. Sauté the onions and garlic covered over low heat for 4 to 5 minutes.
25. 25. Add the mushrooms to the pan.
26. 26. Sauté the vegetables briefly.
27. 27. Season with salt.
28. 28. Continue to simmer the vegetables covered over low heat for 8 to 10 minutes.
29. 29. Remove the lid.
30. 30. Cook the vegetables for another 5 minutes without the lid.
31. 31. Wait until the liquid has evaporated.
32. 32. Wash the chives under running water.
33. 33. Shake the chives dry.
34. 34. Cut the chives into wide rings.
35. 35. Stir the sour cream into the mushroom mixture.
36. 36. Mix two-thirds of the chive rings into the cream.
37. 37. Season the vegetables with salt and pepper.
38. 38. Place the baked potatoes on the plates.
39. 39. Serve the mushroom mixture alongside.
40. 40. Garnish the dish with the remaining chives.

Nutrition per serving

• kcal: 295
• Protein: 12 g · Fett/Fat: 9 g · Carbs: 39 g