Preparation The first thing to do is preparing the round potatoes. There exists a utensil for that purpose. It is called potato emptier or parisienne spoon (you can find it in any ironmonger's or in any household items shop). Peel the potatoes and start making circles to pull out the round potatoes. The next step is seasoning the turkey drumsticks. For that, in a mortar, add a jet of oil, a small handful of salt, 4 thinly-sliced garlic cloves, parsley and a little pepper. Smash the mix until it becomes homogeneous. Preheat the oven at 180º. Once the seasoning is ready, spread the drumsticks with the mix and leave them on an oven tray for 50 minutes at the same temperature. Pour a jet of oil on top of them. Whenever it is half roasted, add the round potatoes with some water so they can be roasted together with the juice the drumsticks release. Lastly, a few minutes before removing everything, add the cherry tomatoes for the final touch. Presentation On a white plate, alternate the potatoes and the tomatoes while making a line. Put the drumstick on one side with its juice.
