John Myers
Baked Rosemary Potatoes and Marinated
The perfect baked rosemary potatoes and marinated recipe with a picture and simple step-by-step instructions.
- 800 g Potatoes
- 1 Garlic cloves pressed
- Coarse sea salt
- Pepper from the grinder
- 6 tbsp Olive oil
- 2 Rosemary sprigs
- Do not peel the potatoes (brush if necessary, otherwise just wash), pat dry, cut lengthways. Now you should have nice, elongated quarters.
- Chop the rosemary needles a little smaller and put them in a freezer bag, mix well with the potatoes, the oil, the salt, the other spices and the garlic hunted through the press. Knead well and marinate for 1 – 2 hours.
- Then place in a baking dish.
- Approx. Cook for 20 minutes in a hot oven at 200 ° C top / bottom heat. Then brown again for 5 minutes at top heat and 250 ° C or – if you have – under the grill. Of course, the cooking time depends largely on the size and thickness of the quarters – so it is only intended as a guide.
- By the way: You can also do it without a Knofi – for ‘phobics’ or working people in the middle of the week, the potatoes are by no means without. Tip: If you like, you can slice a little Parmesan over the top shortly before the end of the cooking time (approx. The last 5 minutes).
Facebook Comments