ZUTATEN

  • 11 kleine Kartoffeln
  • 1 Zweig Rosmarin
  • 4 Knoblauchzehen
  • 5%ige Salzlake (500ml)
  1. Close or cover jar, according to which type of weight you’ve chosen and ferment at room temp, out of direct sunlight for 4 to 10 days. 4 days will be slightly less crisp, but they’ll have more body. 1o days will be quite sour and have a lot of puff.
  2. Strain off pickling liquid (feel free to use this for a large pot of soup or anywhere else you’d like salty, sour liquid, but remember it’s VERY salty compared even to normal pickle brine) and pat potatoes dry. Compost the rosemary sprigs and garlic.
  3. Heat the oven to 400 F and spread the potatoes in a single layer on a large, lined baking sheet. Add peeled garlic cloves and add finely chopped rosemary from another 3-4 inch sprig of rosemary, if using. Drizzle with olive oil and toss to coat. Place it in the oven for 40-50 minutes. They’re ready when they’re deeply browned and have pronounced bubbles under the skin.

25.11.

nicht durch, nicht salzig genug, zu sauer, nicht wirklich knusprig. Nochmal!