Potatoes, garlic, oil, chilli pepper and rosemary
Polli Garlic, Oil and Chilli Pepper 1 jar
Rosemary 2 sprigs
First carefully wash the potatoes to remove any trace of dirt, then select them, discarding the greenish ones and those with sprouts. If you are in a hurry and wish to boil the potatoes without the peel, you need to soak them in water and salt before cooking them to prevent them from going black. Then place the potatoes in a pot and cover them completely with cold water then add one tablespoon salt (every kg of potatoes), then turn the hob on. When the water boils, lower the heat and cook for 20/30 minutes, checking every now and then they have reached the desired tenderness, by piercing them with a skewer, then drain. Pour the Polli GARLIC, OIL AND CHILLI PEPPER, the rosemary in a pan and just lightly fry then combine with the boiled potatoes. Toss on a medium heat for a couple of minutes and serve.