John Myers
Spanish Baked Potatoes
The perfect spanish baked potatoes recipe with a picture and simple step-by-step instructions.
- 9 small Potatoes
- 3 tablespoon Extra virgin olive oil
- 4 Branches Rosemary
- 4 Branches Black pepper from the mill
- 4 Branches Coarse sea salt
- 3 tablespoon Lemon juice or white wine
- 10 Black olives
- 1 small Garlic cloves chopped
- Pluck the rosemary needles from the branches and chop finely with a large knife. Preheat the oven to 200 degrees
- Wash the potatoes thoroughly and cut in half crosswise, mix in a bowl with the oil and half of the rosemary, then transfer to an ovenproof dish, season with a little salt and pepper and bake in the oven for about 30 minutes.
- Drizzle the lemon juice (or white wine) over the potatoes and cook for another 10 minutes at a reduced temperature (180 degrees).
- Now add the olives, the chopped garlic and the rest of the rosemary needles to the potatoes, mix everything with the help of two wooden spoons and let it soak in the oven for another 5 minutes. Sprinkle with coarse sea salt again before serving.
- This potato variant is very popular with us. This time I served it with a grilled chicken – but it also tastes very good without a side dish or with a mixed salad.
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