Sometime last summer I found a recipe for coriander potatoes. Cooked potatoes were rolled in yoghurt spiced with coriander. For some reason I didn’t like them at all and the potatoes were left uneaten. At first I thought that I would never try anything like this again, but nothing ventured, nothing gained as the saying goes. So, upon further reflection I came to the conclusion that the failure was primarily due to yoghurt and its sourness – it didn’t go with the potatoes. Then there is coriander, which is a strongly aromatic herb, and perhaps I used too much of it.
So, a new attempt with a slightly different ingredients: potatoes were rolled in smetana spiced with garlic, rosemary, green and rose peppers and sea salt. This turned out to be so good that it makes my mouth water simply writing about it. Absolutely worth trying.
These potatoes go well with any meat or fish meals, and I think they would work well with chicken as well. In the picture below the rosemary potatoes are served with zander, seasoned with rose pepper and I have to say that it really was a perfect combination.