Rosemary Potatoes with Cheese Dip
30 min
Veggie
20599
For 2 Portions
600 g
fingerling potato
150 ml
beer
100 g
mountain cheese
2 sprig(s)
rosemary, fresh
30 ml
olive oil
15 g
butter
15 g
wheat flour
2 1/2 g
sea salt
salt
pepper
1. All set?
2. Wash and halve potatoes.
3. Bring salted water to a boil in a large pot and cook potatoes for approx.10 min. Drain and let steam for a few minutes.