Rosemary potatoes from the oven

Ingredients for 4 servings:

• 800 g new potatoes
• 1 tbsp oil, neutral or olive oil
• 1 tbsp, sifted rosemary needles
• 1 tsp, leveled sea salt, coarse
• n. B. garlic clove(s)
• e.g. chili or pepper, a few turns from the mill

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

with a Mediterranean touch

Don’t peel the potatoes (brush them if necessary, otherwise just wash them), pat them dry, and cut them lengthwise. You should now have nice, longish quarters. Chop the rosemary needles slightly smaller and mix them well in a bowl with the potatoes, oil, salt, other spices, and the minced garlic. Place them on a baking rack lined with baking paper. Cook the potatoes in a preheated oven at 200°C (top/bottom heat) for about 20 minutes. Then brown them for another 5 minutes at 250°C (top heat) or, if you have them, under the grill. The cooking time depends largely on the size and thickness of the quarters, so this is only a guideline. Tip: If you like, you can grate a little Parmesan cheese over them shortly before the end of the cooking time (about the last 5 minutes). By the way: This also works without garlic. If you don’t like it or want to avoid it, the potatoes will still taste great without it.