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Rosemary oven-baked potatoes

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Ingredients for 4 servings:

  • 1.2 kg potatoes, waxy (e.g. Linda)
  • 3 tbsp olive oil, good
  • 3 garlic cloves
  • 1 tbsp rosemary, fresh, finely chopped
  • Salt and pepper from the mill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

hearty delicious

Peel, wash, and cut the potatoes into eighths. Place them on a baking sheet lined with parchment paper and toss with the olive oil. Add the garlic and spices. Preheat the oven to 200°C (top/bottom heat). Place the potatoes on the middle rack of the oven and bake for 25 minutes. Serve with stuffed meatballs with feta cheese and a delicious farmer’s salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Rosemary oven-baked potatoes