John Myers
Baked Potatoes with Rosemary and Onions
The perfect baked potatoes with rosemary and onions recipe with a picture and simple step-by-step instructions.
- 9 small Potatoes
- 3 tablespoon Extra virgin olive oil
- 1 Handful Rosemary tips
- 1 teaspoon Fleur de Sel sea salt
- 2 medium sized Fresh onions
- 10 sun-ripened Black olives
- Preheat the oven to 180 degrees.
- Thoroughly clean the potatoes in cold water with a brush and cut them in half; pluck the rosemary needles from the branches and finely chop them; cut the halved onions into narrow strips.
- Mix the potatoes in a bowl with oil and half of the salt and half of the chopped rosemary and pour everything into a flat casserole dish. Scatter the rest of the salt and rosemary on top and bake in the preheated stove for about 40 minutes.
- During this time cut the olives in half and remove the stones. Spread the half olives in the casserole dish and bake for another 10 minutes.
- We enjoyed these baked potatoes today with asparagus tips with Dutch sauce grandma’s style and serrano ham rolls … that went very well together.
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