INGREDIENTS
- 8–10 medium sized waxy potatoes
- 1 Twig fresh rosemary
- 1–2 EL SANGRITA CLASSICO
- 2 Garlic cloves
- Olive oil
PREPARATION
Wash the potatoes and quarter them with the skin.
Put the quartered potatoes in a non-stick frying pan with a little olive oil and the rosemary sprig and fry until golden. Then pour SANGRITA over the potatoes in the pan and toss the whole thing over low heat.
Finally, season with salt and pepper to taste.