New potatoes with garlic
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
New small potatoes are cut in half and baked in their skins. Toss them with olive oil, garlic, and chopped rosemary beforehand. Their pine-spicy aroma will quickly spread throughout the house and bring everyone to the table. An excellent side dish for both everyday meals and festive meats.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.9 kg small potatoes, yellow or red
- 6 cloves garlic, peeled
- 2 - 3 tablespoons extra-virgin olive oil, to coat the potatoes
- 2 tbsp fresh rosemary leaves, chopped
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 230°C.
- Cut the potatoes in half and place them on a baking sheet. Mix with crushed garlic cloves. Add olive oil, rosemary, salt, and black pepper and toss to combine.
- Place the baking sheet with potatoes on the middle shelf of the oven and bake for 20 minutes, until soft.
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