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.
PORTION: 3 serving
TIME TO MAKE: 20-25 minutes
- 6 medium sized or pretty small potatoes
- 120 gr smetana
- 1-2 garlic cloves minced
- 1 teaspoon of finely chopped fresh rosemary
- 1 teaspoon of mixture made from rose pepper, green pepper and sea salt
Cook the well washed jacket potatoes until evenly cooked.
While the potatoes are boiling, make the mixture of smetana and spices. Mix minced garlic cloves and finely chopped rosemary with smetana. Crush the peppers and sea salt in a mortar and add one teaspoon of the mixture with smetana.
Cut the jacket potatoes into lengthwise wedges. Let them cool just a little and add smetana. Roll carefully so that the smetana mixture spreads evenly on all the potatoes.
Tags: potato potatoes in smetana sauce rosemary potatoes vegetarian