Grilled Veal Kidney with Garden Herbs on Roasted Potatoes

Cook the potatoes in their skins, drain and steam. (Can also be made the day before) Peel off the skin and cut into not too narrow slices. Fry in olive oil in a large frying pan until crisp, season with salt and drain on kitchen paper. Soak the veal kidneys as above, rub dry and clean. Cut into slices a good inch thick. The fat core remains this time. Marinade the slices briefly with olive oil, finely chopped garlic and rosemary. Do not season otherwise the kidney will become hard. Then roast in a frying pan in olive oil or on the broiler for about two minutes on both sides. Season with salt and pepper and place on a piece of kitchen paper form. Arrange the crispy fried potatoes on a plate. Place the veal kidney on top and sprinkle with freshly plucked garden herbs. Finally, drizzle everything together with balsamic vinegar and olive oil.

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