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ROUGETTE Der kleine Ofenkäse with rosemary potatoes

Recipe for 1 Portion:

1 ROUGETTE Der kleine Ofenkäse 180 g
3-4 potatoes
Rosemary
Olive oil
Sea salt


Preparation:

Preheat the oven to 200º C. Wash and quarter the potatoes and turn them in olive oil. Place baking paper on a baking tray and distribute the potatoes over it. Sprinkle with sea salt and rosemary. Place them in the preheated oven.

After about 10 Minutes, unpack the oven cheese and return it to the wooden case and place in the oven. After 10 minutes, take the cheese out of the oven and cut the upper surface in a cross and fold back the corners. Bake for a further 7-10 minutes until ROUGETTE Der kleine Ofenkäse and the potatoes
are golden brown.


Tip:

In addition to rosemary potatoes, potato wedges, boiled potatoes or potato gratin are excellent alternatives. Serve the oven cheese and the potatoes together with, for example, roast ham or diced bacon.


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