Rosemary Baked Potatoes
Votes: 16
Time: 1 hour 10 min.
Complexity: easily
Servings: 3 - 4
Complexity: easily
Servings: 3 - 4
Rosemary Baked Potatoes - A Detailed Recipe.
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:
- 700 g small red or white potatoes (or a mixture)
- 1/8 cup good olive oil
- 3/4 tsp coarse salt
- 1/2 tsp ground black pepper
- 1 tbsp. minced garlic (3 cloves)
- 2 tablespoons chopped fresh rosemary leaves
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 205°C.
Cut the potatoes into halves or quarters and place in a bowl with olive oil, salt, pepper, garlic, and rosemary. Toss until well coated. - Place the potatoes on a baking sheet and spread them out in a single layer. Bake in the oven for at least an hour, until the potatoes are golden brown and crispy. Turn them twice with a spatula during baking to ensure even cooking.
Remove the potatoes from the oven, season with salt to taste and serve.
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