Baked Fingerling Potatoes
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Welcome spring with new potatoes. The secret to this simple side dish lies in the perfect combination of the rich aromas and flavors of rosemary and garlic.
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:
- 680 g fingerling potatoes, cut in half lengthwise
- 3 cloves garlic, finely chopped
- 2 tbsp finely chopped rosemary leaves
- 2 tbsp. l. olive oil
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- In a large bowl, toss the potatoes with the garlic, rosemary, and olive oil. Season with salt and pepper to taste. Spread them in an even layer on a baking sheet. Bake for 35-40 minutes, turning occasionally, until the potatoes are cooked through and golden brown.
- Place in a nice bowl and serve.
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