How to make
Blanch the new potatoes briefly in salted boiling water.
Chop the leaves of rosemary, place them in a deep bowl and press the garlic cloves.
Grate the parmesan on a fine grater and add it. Pour olive oil and stir, until a thick paste is obtained.
Remove the blanched potatoes from the water and transfer them while still hot into the bowl with the parmesan, rosemary and garlic.
Stir well, so that the mixture can stick and transfer it into a baking pan.
Transfer the potatoes into the oven and bake for 20-25 minutes at 200°C.
Melt a packet of butter in a saucepan on the hob. When the butter has melted, increase the temperature and fry, until it becomes caramel in color. Strain the brown butter through a fine sieve and transfer it into the saucer.
Drizzle the fragrant Parmesan potatoes with the fried butter, sprinkle with Parmesan cheese and serve.
