Crispy Fowl with Rosemary Potatoes

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Crispy Fowl with Rosemary Potatoes
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
For the potatoes
500 grams small waxy potatoes
4 sprigs rosemary
4 garlic cloves
4 Guinea fowl legs
salt
freshly ground peppers
4 Tbsps olive oil
For the dip
3 Tbsps slivered almonds
140 milliliters milk
3 slices Toast
2 egg yolks
4 Tbsps olive oil
How healthy are the main ingredients?
potatoolive oilrosemarygarlic clovesalt

Preparation steps

1.

Preheat oven to 200°C (approximately 390°F).

2.

For the potatoes: Scrub potatoes thoroughly and cut in half lengthwise. Rinse rosemary and shake dry. Peel garlic. Rinse fowl, pat dry, cut in half at the joint and mix with potatoes, rosemary and garlic. Place on a parchment-lined baking sheet and season with salt, pepper and olive oil. Bake in preheated oven, turning occasionally, for about 25 minutes.

3.

For the dip: Place sliced almonds and milk into a saucepan. Bring to a boil and remove from heat. Remove crusts from bread, cut bread into fine dice and puree with the warm almond milk mixture in a blender. Add egg yolks and gradually add the olive oil, blending to a creamy consistency. Season with salt and pepper and serve with the fowl and rosemary potatoes.

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