Briefly boil the potatoes in salted water until they are slightly soft.
Cut the potatoes into chunks and place them in a pan.
Add extra virgin olive oil, salt, sprigs of rosemary, and beer.
Mix well to evenly distribute the ingredients.
Bake in a preheated oven at 200°C for about 20 minutes, until the potatoes become golden and crispy.
Pan
Oven
Consume immediately after preparation to maintain crispiness.
The alcohol in the beer completely evaporates during cooking, making the dish suitable for children.
Italia, Emilia Romagna
| Energy (kcal) | 137.86 |
| Carbohydrates (g) | 19.25 |
| of which Sugars (g) | 7.8 |
| Fat (g) | 4.98 |
| of which Saturates (g) | 1.01 |
| Protein (g) | 2.22 |
| Fiber (g) | 3.91 |
| Sale (g) | 0.02 |
