Rosemary potatoes à la Nonna

Ingredients for 4 servings:

• 800 g potatoes
• some stalks of rosemary, preferably fresh
• 3 garlic cloves, depending on spiciness, freshness and personal taste
• n. B. olive oil, good
• salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

My mother has lived in Rome for over 35 years. Her father was (and was) as German as he could have been, and he was a wonderful cook; she learned to cook from him. These circumstances give rise to new variations of German or Italian recipes, each with a special kick… Now for the recipe: Turn on the oven and preheat to 200°C. Remove the baking tray, place a sheet of baking paper on it and brush with a little olive oil. Peel the potatoes and cut them into wedges, like farm potatoes, and arrange them on the baking tray. Remove only the bare minimum of garlic, i.e. the loose skin, then clear a corner of the baking tray or use a smooth board or something similar and place each garlic clove on it, pressing down once with the heel of your hand to crack it. Spread the crushed pieces on the baking tray. Don’t skimp on the garlic! Use at least 3-5 cloves. You can also cut up large cloves after crushing them. Sprinkle everything with fresh rosemary (dried rosemary will do if needed), or sprinkle with salt and black pepper, preferably freshly ground. Then drizzle olive oil over everything, either with a spray bottle, or with your finger in front of the opening, or with a tablespoon. It’s okay to use a lot, and it should run down the baking paper, as this is where the garlic cloves lie, giving the oil its final kick of flavor. Place it in the oven and reduce the heat to 175°C. After about 15-20 minutes, turn the potatoes slightly and redistribute them if necessary if your oven bakes more at the back than at the front. Place them where the puddles of oil have formed. After another 10 minutes, the potatoes are done and ready to serve. If you need to be careful with the fat, you can spread out 4-6 sheets of kitchen paper and let the potatoes drain on them first, then place them on the plate. We eat these potatoes all year round and with all kinds of dishes. Whether with chicken, schnitzel, grilled, or with yogurt or quark dip, they’re truly delicious; you’ll love them. Even kids love these potatoes.