Rosemary Potato

4 Servings

25 Minutes

Low Difficulty

Ingredients

Recipe Image

Take the baby potato and wash it.
In a mixing bowl, add the potatoes, olive oil, crushed pink pepper, black pepper, rosemary and salt and mix well.
Put the well mixed potato on a perforated tray of the USHA Halogen Oven and cook on 250°C degree for 15 minutes. (Additional cooking on 250°C degree for 3 minutes)
While potatoes are cooking in the Halogen Oven, set the thinly sliced Iceberg lettuce on a serving tray
Chop the parsley finely and set aside.
Remove potatoes from the Halogen Oven and cut them in halves.
Add the potatoes to the same mixing bowl with fresh parsley and a few drops of lemon.
Serve them on a bed of Iceberg lettuce, garnished with blue corn flowers.