Crispy Fowl with Rosemary Potatoes
Ingredients
- 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
Preparation steps
Preheat oven to 200°C (approximately 390°F).
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.
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.
