Time: 1 hour.
Complexity: easily
Servings: 6

Want to add a little flair to your meals? Try this simple yet delicious side dish from Ina Garten that will have your family reaching for more. Baked potatoes with olive oil, garlic, and rosemary are the perfect complement to any holiday meat or poultry.

Ingredients:

• 900 g potatoes, unpeeled, cut into 2.5 cm cubes.
• 8 large cloves garlic, crushed and peeled
• 2 large or 4 small sprigs of fresh rosemary
• Half a large lemon, cut in half lengthwise and thinly sliced ​​crosswise
• 3 tablespoons of high-quality olive oil
• Fleur-de-sel

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

potato, lemon, rosemary, salt fleur de sel

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Preparation:

Step 1
• Preheat oven to 190°C.
Step 2
• Place the potatoes on a baking sheet, add the garlic, rosemary, lemon, olive oil, 2 teaspoons coarse salt, and 1 teaspoon black pepper, and toss until coated. Arrange the vegetables in a single layer.
Step 3
• Bake for 50–60 minutes, turning the potatoes with a metal spatula every 20 minutes, until golden brown and crisp on the outside and tender on the inside. The garlic is golden brown and sweet, and the lemon slices are caramelized. Remove the rosemary sprigs, sprinkle with herbs, and serve.

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