Country-style potatoes with rosemary
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
For a hassle-free and delicious potato recipe, simply bake potato wedges with rosemary and garlic. Yellow potatoes are best, as they develop a crispy crust when baked, revealing tender, starchy flesh underneath. No need to peel the potatoes; just wash and slice them thoroughly—the flavor will be even better. The delicious, pine-spicy aroma of rosemary and garlic will fill your home and quickly bring everyone to the table. Serve the potatoes straight from the oven while they're hot and crispy.
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:
- 6-8 medium Yukon Gold potatoes (about 0.7 kg), cut into wedges
- 8 cloves garlic, unpeeled
- 1 tbsp chopped fresh rosemary leaves
- 3 tablespoons extra-virgin olive oil
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Recipes with similar ingredients: yellow potatoes, rosemary
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Toss the potatoes, garlic, and rosemary with olive oil, salt, and black pepper on a baking sheet. Arrange the potatoes cut-side down and bake until tender when pierced with a fork, 20-25 minutes. Serve hot.
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