Recipes

Roasted shot potatoes with rosemary and AOP fourme d’ambert

Sides

Difficulty level : Easy
45 min in total
For 4 serves
Roasted shot potatoes with rosemary and AOP fourme d’ambert

Ingredients

  • 150 of AOP Fourme d’Ambert
  • 1 kg of washed shot potatoes
  • 1 head of garlic
  • 2 branches of rosemary
  • 2 tablespoon olive oil
  • ¼ teaspoon of espelette pepper

Instructions

  1. Preheat oven to 200°.
  2. Cut the potatoes and garlic head into 2 and lengthwise and place everything in a baking dish.
  3. Add the rosemary branches.
  4. Coat the ingredients with olive oil and season with Espelette pepper.
  5. Bake at 200° for 30 minutes.
  6. At the exit of the oven divide the AOP Fourme d’Ambert cut into cubes.
  7. Depending on taste, add a little fleur de sel.
  8. To be enjoyed without waiting.
Step 1 - Recipe Roasted shot potatoes with rosemary and AOP fourme d’ambert
Step 2 - Recipe Roasted shot potatoes with rosemary and AOP fourme d’ambert
Step 3 - Recipe Roasted shot potatoes with rosemary and AOP fourme d’ambert
Step 4 - Recipe Roasted shot potatoes with rosemary and AOP fourme d’ambert
Step 5 - Recipe Roasted shot potatoes with rosemary and AOP fourme d’ambert
Step 6 - Recipe Roasted shot potatoes with rosemary and AOP fourme d’ambert
Step 7 - Recipe Roasted shot potatoes with rosemary and AOP fourme d’ambert
Step 8 - Recipe Roasted shot potatoes with rosemary and AOP fourme d’ambert

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