- 30 min
- 4 serving
- 2 tablespoons of Andorinha Olive Oil
- 4 potatoes
- 4 rosemary sprigs
- Coarse salt and black pepper
Wash and dry the potatoes and the rosemary sprigs thoroughly.
Cut the potatoes into wedges, place them in a pan with water and season with a teaspoon of salt.
Bring to a boil and cook for 5 minutes.
Take it off the heat, drain the water and let the potatoes drain for a few minutes.
Heat up the Andorinha Olive Oil and fry the potatoes.
Season with coarse salt, ground black pepper and the rosemary sprigs.