Fragrant, appetizing potatoes with rosemary, baked in the oven, are an ideal side dish for almost any dish. Slices with a crispy crust go perfectly with vegetable salads, meat dishes, and mushrooms. They have an amazing aroma and amazing taste, so you will want to cook rosemary potatoes in the oven again and again. In addition, a significant argument in favor of this dish will be its benefits. It is the baked tubers that are considered the most useful. Especially if cooked with skin.
Baked Potatoes with Rosemary
Ingredients:
- 600-700 g potatoes (I have new potatoes);
- 50 ml olive oil;
- 1/2 head of garlic;
- 1/2 tsp. salt;
- 2-3 sprigs of rosemary (or 1/2 tsp dried rosemary);
- ground black pepper - to taste.
Cooking steps
Pass the garlic through a press, chop the rosemary (leaves). Mix olive oil, salt, pepper, garlic and rosemary.
Young potatoes do not need to be peeled; they must be washed thoroughly using a brush. If the potatoes are not young, it is better to peel them. Toss potatoes with butter-garlic mixture until all potatoes are coated in oil. Leave for 30 minutes, covering the bowl with a lid.
Then place the potatoes on a baking sheet. It is not necessary to pour all the oil onto a baking sheet; you can save it and use the aromatic oil for other dishes.
Place the baking sheet in a preheated oven or air fryer.
Bake at 200 degrees for 30 minutes. Turn the potatoes once during baking.
Delicious and aromatic potatoes baked with rosemary are ready.
Bon appetit, make your loved ones happy!
How to make garlic butter
While the potatoes are cooking, make the garlic butter. Melt the salted butter in a small frying pan over medium heat, add the garlic and cook for 2-3 minutes until fragrant.
Add salt, pepper and rosemary to the butter as it melts, then pour in a little boiling water to intensify the flavour. This concentrated flavor will reduce the urge to add even more fat and calories. It is best to finely chop the garlic cloves rather than crush them under a press so that the flavor is more pronounced. Its pieces do not need to be removed after frying.
The basic recipe suggests using rosemary as the aromatic herb for the potatoes, but you can use parsley, thyme, marjoram, sage or tarragon. And if you love cheese, Parmesan or even grated cheddar would be a great, tasty addition to this dish.
Baked potatoes in the oven with garlic and rosemary
Ingredients:
- Potatoes 2 kg;
- Rosemary 2 sprigs;
- Garlic 1 head;
- Olive oil 0.5 cups;
- Salt, savory, spices.
Step-by-step recipe for baked potatoes
A unique spice, rosemary (rosmarinus) is a low green shrub that grows primarily in the Mediterranean region and Europe. The origin of the name rosemary appears to be related to Greek words translated as “a low bush with a balsamic scent.” The smell of fresh rosemary is very reminiscent of the smell of a Christmas tree, pleasant and pungent. Potatoes cooked with rosemary are a masterpiece side dish.
But it is worth remembering that rosemary is a very “strong” herb, and can completely “overwhelm” other spices with its aroma. Rosemary should be used carefully.
A unique spice is rosemary, with a pleasant pine-camphor smell and a very pleasant taste.
The proposed side dish, the dish is simple, but requires certain rules to be followed. Potato peels contain a lot of microelements, which makes the peel very useful, especially for those with a lack of potassium in the body. But, naturally, the peel requires careful cleaning from foreign contaminants. It is important to wash the potatoes very thoroughly using a hard sponge, removing any damage and remaining soil with a knife. It's a little difficult, but worth the effort.
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Peel the garlic and grate or crush it.
Remove all the leaves from one rosemary sprig and chop them coarsely. There is no need to chop; it is enough that each leaf is cut at least in half. Leave the second branch as is.
Cut the potatoes lengthwise into 6-8 pieces to make wedges.
Place the chopped potatoes into pieces in a deep bowl and add salt. Salt, of course, to taste. Sprinkle with chopped rosemary and dry savory. Mix thoroughly and let stand for 10 minutes until the salt dissolves.
Add grated garlic and stir again.
Drizzle olive oil over potato slices.
In a deep baking tray with a high side, line the bottom and sides with food foil. By the way, it is believed that the glossy side of food foil should be on the side of the baked product. This is how the foil “reflects” the heat and keeps it inside where the food is.
Place the prepared potatoes on a baking sheet on top of the foil. Place the remaining rosemary sprig on top, dividing it into stems.
Cover the baking sheet with foil, glossy inside. Be sure to make several punctures in the foil with a toothpick so that the steam does not tear off the foil during cooking.
Place the baking sheet in an oven preheated to 180 degrees and bake for exactly 1 hour. Then increase the temperature to 220 degrees and bake for another 30 minutes.
Next you need to try. The potatoes should be ready, but you may need to increase the cooking time a little.
Hot potatoes with rosemary are an exceptionally tasty side dish for meat, especially fried or barbecued meat. I recommend.
But, as it turns out, baked potatoes themselves with a delicious crust are an excellent food.
How to bake this dish
Preheat the oven to +220°C in advance. Pour the garlic oil over the potatoes and toss to coat evenly. Arrange the vegetables on a foil-lined baking sheet in a single layer. Then you should lightly crush them. The best way to do this is to use the bottom of a heavy glass to flatten the cooked potatoes, but not to mash them. You can also use a special potato press, but mash them carefully. Try to keep the potatoes as intact as possible, squeezing them only at the top to prevent them from falling apart or falling apart.
Drizzle the remaining oil over the top and bake for 7 to 10 minutes, or until the vegetables are crisp. Be careful not to burn the garlic. Season with additional salt and pepper and serve hot.
Roasted potatoes with rosemary
NECESSARY:
1 kg of potatoes (preferably small and in peel); 4-5 sprigs of rosemary; 2 tbsp. l. vegetable oil; 1 tbsp. l. butter; 1 onion, finely chopped; 2 cloves of garlic.
HOW TO COOK:
1. Wash the potatoes well. Boil directly in the peel in salted water until tender, adding a few sprigs of rosemary to the cooking water.
2. Heat 2 tbsp in a frying pan. l. vegetable oil and 1 tbsp. l. butter.
3. Fry a finely chopped onion and 2 cloves of garlic, add potatoes cut into large pieces and fresh rosemary (freed from the hard stem and finely chopped).
4. Fry until the potatoes turn golden.
Oven baked potatoes with garlic and rosemary
Oven-baked potatoes are a dish that is familiar to many. I suggest preparing it in an original but simple way - cut it into petals and place it in a glass form. For an appetizing smell you will need garlic and rosemary.
Ingredients for 6 servings:
large potatoes - 1 kg; butter “Prostokvashino” 82% - 250 g; garlic - a few cloves; rosemary - 2 sprigs; turmeric - 1 tsp; salt and freshly ground black pepper to taste; sour cream sauce “Prostokvashino” with mushrooms or cucumbers and herbs for serving.
Prepare potato dressing
I remove the rosemary leaves from the sprigs and throw away the sprigs. I chop the garlic and rosemary with a knife.
I cut the butter into pieces, put it in a saucepan and put it on low heat. I add chopped rosemary with garlic and turmeric. Salt to taste and mix thoroughly. Remove the oil and herbs from the heat when the garlic begins to change color.
Rosemary and garlic create the aroma of Mediterranean cuisine No rosemary sprigs are needed - I remove and chop only the leaves Butter will give the baked potatoes a delicate taste Recipe Botvinya with red fish
Prepare the potatoes
Peel the potatoes and cut them lengthwise into oval slices 2–3 mm thick. You can do this by hand on a cutting board or use a food processor attachment to slice the vegetables.
Place the potatoes in a wide bowl, pour 2/3 of the garlic-rosemary dressing over them and mix thoroughly.
Bake potatoes
I turn on the oven so that it warms up to 180°C. In the meantime, I place the potatoes vertically in a glass or ceramic baking dish - like tiles or scales.
Cover the pan with foil and place in the lower third of the oven for 30 minutes. After baking, remove the foil, pour the remaining dressing over the potatoes and bake until golden brown, about 10 minutes. I serve the dish with sour cream sauce “Prostokvashino” with mushrooms.
Potatoes should be placed vertically in the mold - according to the principle of tiles or scales
The mold should be of such a size that the potatoes fit there. Sour cream with additives - a light sauce that goes well with potatoes
