DIFFICULTY: 1
1 hour
INGREDIENTS PER 2 PEOPLE
potatoes, 35 oz
rosemary, a sprig
dried black peppercorns, to taste
dried white peppercorns, to taste
dried green peppercorns, to taste
dried pink peppercorns, to taste
extra virgin olive oil, 0.5 fl oz
salt, to taste
PROCEDURE
Peel potatoes, rinse and cut them into thin slices.
Rinse them again.
Preheat the grill to maximum temperature and place the slices on the grill. Put the thicker slices on the grill with the smooth side down.
When the slices seem almost transparent and are cooked on one side, they must be turn after about 10 minutes.
Put the potatoes in a bowl and season with a little olive oil, rosemary and grill the peppercorns. Mix everything.
Potatoes can also be flavored with curry, strong paprika, lemon and salt.
Thanks to Rossella Friggione
