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Wash the potatoes well, removing any traces of dirt.
Blanch them with the skins on for about 10 minutes from the moment the water boils.
Drain and let cool.
Meanwhile, prepare the dressing by blending very well the rosemary needles with the leaves of the sage sprig, the garlic, 1 tablespoon of lemon juice, a pinch of salt, oil and a little water as needed to obtain a sauce.
At this point, to make the classic accordion cuts, place each potato between the handles of two wooden spoons.
This way the blade of the knife will stop at the right height without cutting the slices all the way through.
Add a teaspoon of sweet paprika to the green sauce and stir.
Brush it over the potatoes, making sure to get in between the slices as well.
Bake at 200 degrees in a preheated oven for about 40 minutes.
To serve alongside, prepare a cream by whisking the ricotta or Greek yogurt together with a teaspoon of the reserved green sauce.
Serve them with ricotta cream for the perfect contrast.
Italia, Liguria
| Energy (kcal) | 85.92 |
| Carbohydrates (g) | 16.34 |
| of which Sugars (g) | 5.99 |
| Fat (g) | 1.5 |
| of which Saturates (g) | 0.63 |
| Protein (g) | 1.79 |
| Fiber (g) | 2.38 |
| Sale (g) | 0.04 |
