Rosemary potatoes with garlic from the oven

Ingredients for 2 servings:

• 400 g potatoes, small
• 10 garlic cloves, unpeeled
• 1 tbsp rosemary, finely chopped
• 4 sprigs rosemary
• 1 pinch(s) of salt (fleur de sel)
• 1 pinch(s) of pepper, coarse

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

First, place the uncooked potatoes in a baking dish greased with olive oil. Add as many garlic cloves as you like. Please do not peel them, as they will burn during the baking process and become bitter. Top the dish off with a few rosemary sprigs. Dip them briefly in olive oil beforehand to prevent them from burning. Now dab the potatoes and garlic cloves with a little olive oil, then sprinkle some fleur de sel and cracked pepper over the potatoes. Place the baking dish in the oven preheated to 200°C (400°F) and bake for about 25-30 minutes using conventional oven heating. I like the potatoes a little crispy on the skin, so they’ll get a little extra heat from the 300°C (570°F) grill for the last 5 minutes. Be careful, though, that nothing burns.