Potatoes with rosemary
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 528, total fat 37 G., saturated fats 19 G., proteins 7 G., carbohydrates 47 G., fiber 4 G., cholesterol 76 mg, sodium 820 mg, sugar 2 G.
Calories 528, total fat 37 G., saturated fats 19 G., proteins 7 G., carbohydrates 47 G., fiber 4 G., cholesterol 76 mg, sodium 820 mg, sugar 2 G.
This holiday potato recipe will become your signature dish once you taste the tender, golden-brown pieces, drenched in butter. The aroma of rosemary and garlic makes these potatoes truly special. A perfect side dish for any main course!
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:
- 4 potatoes
- 2 tablespoons of vegetable oil
- 10 tbsp unsalted butter
- 1 cup lightly salted chicken broth
- 2 sprigs of fresh rosemary
- 2 cloves of garlic
- Flaked salt for serving
We recommend
Recipes with similar ingredients: potato, rosemary, garlic, sea salt flakes
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Peel the potatoes and trim the ends. Cut them into 2.5 cm thick slices. Sprinkle the potatoes generously on both sides with coarse salt and black pepper.
- Heat a cast-iron skillet (or another oven-safe skillet) over medium-high heat. Add vegetable oil and 4 tablespoons butter. Cook the potatoes on one side until golden brown, about 4 minutes. Turn the potatoes over and add the broth, rosemary, and garlic. Cut the remaining 6 tablespoons butter into cubes and sprinkle on top.
- Place the skillet in the oven and bake until the potatoes are tender, about 30 minutes. Sprinkle the potatoes with flaky salt and spoon the sauce from the skillet over them.
Author of the recipe - Katie Lee is an American cookbook author, food critic, chef, and writer.
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