Preparation 20′ – Cooking: 40′
Donna Cristina advises to enjoy them with: Muller-Thurgau D.O.C.- Sauvignon D.O.C. – Lugana D.O.C.- Malvasia Bianca I.G.P.
Ingredients for 4/6 Persons
600g potatoes with skin (white, red, yellow and purple flesh)
100 ml nature yoghurt
100 ml Donna Cristina Rosemary Olive Oil
Boil potatoes for 40 minutes
Peel the potatoes and cut them into cubes of about 2 centimetres
Set them aside in a recipient.
Prepare the sauce by mixing the yoghurt with the rosemary olive oil and a pinch of salt.
Season potatoes with sauce
Arrange the plates by garnishing it with chives