Baby potatoes in the oven with garlic and rosemary

Calorie content per 100 g - 102 kcal.
Number of servings - for 4 people
Production time - 50 minutes

Ingredients:

Young potatoes – 500 g
Garlic - 2-3 cloves
Rosemary - 2 tsp.
Vegetable oil - 2-3 tbsp. l.

Step-by-step preparation of baby potatoes in the oven with garlic and rosemary

Combine dry rosemary and garlic, passed through a press. If you purchased the freshest rosemary, then one sprig will be enough.

We carefully wash the young potatoes and dry them with a towel. Add the garlic-herb mixture to the potatoes and mix so that any tuber is enveloped in the smell of garlic and rosemary. For this dish, choose very small tubers, no more than 3-4 cm in diameter, almost enough for one bite.

Generously grease the pan in which you will bake the potatoes with vegetable oil, and after placing it, shake it a couple of times so that the oil coats the potato sides on all sides.

Place in the oven and bake at 190–200 degrees for at least 40 minutes, stirring occasionally. Keep in mind that young potatoes are even denser than mature potatoes, so place a container of water on the bottom shelf of the oven - this will help the potatoes cook faster.

Having already taken the potatoes out of the oven, salt them with large salt or place the salt on the table. Serve the dish with spicy sour cream sauce.

Rosy, delicious young potatoes in the oven with garlic and rosemary are ready. It can be a side dish for meat or chicken, but it itself is unusually tasty, and the empty plates will be proof of this for you.

See also video recipes:

1) How to cook delicious new potatoes in the oven

2) Golden young potatoes in the oven

Baked potatoes in the oven with garlic and rosemary

Now we have potatoes in the oven with rosemary. There is a worldview that the French invented the side dish. For decoration of dishes. In fact, from French garnish (garnir) means - to decorate, to fill.

In those days when the concept of a side dish arose, they hardly thought about its usefulness. At a banquet, wild boar meat could be served with a garnish of wild flowers or pine cones - just to please the eye. In modern cuisine, even French, the concept of a side dish goes far beyond the scope of ordinary decoration. Although, until now, in “good” restaurants, unique dishes are served virtually without a side dish, although there is a lot of “decorating” part, and the dishes are more reminiscent of works of art, based not so much on the essence of the dish, but on its contemplation.

Evenly, the side dish became an additive to the dish, improving its nutritional and taste value. At the same time, the combination of tastes, the palette of smells, etc. is very important. In addition, a side dish can correct the imperfection or “simplicity” of the main component, or profitably highlight the most important thing in the main component. I was once told that in the Japanese dish “rice with chicken” - chicken is a side dish for rice. Understand as you wish.

At home, unfortunately, the side dish is limited to the most ordinary recipes. Usually it is boiled or fried potatoes, rice or pasta, or just cuttings from new vegetables. Usually, the fantasy does not extend further.

However, the taste of the side dish, if prepared correctly, can even make those disgusting carrot cutlets, if not the most delicious, then completely usable, as one of my friends said.

Ingredients for baked potatoes

Potatoes 2 kg
Rosemary 2 sprigs
Garlic 1 head
Olive oil 0.5 cup
Salt, savory Spices

How to cook potatoes in the oven

A unique spice is rosemary (rosmarinus) - a greenish low shrub that grows mostly 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.

Potatoes, rosemary, garlic

A unique spice is rosemary, with a pleasant pine-camphor smell and a very pleasant taste.

Peel the garlic. Remove all leaves from one rosemary sprig

Salt the potatoes. Sprinkle with chopped rosemary and dry savory. Add grated garlic and stir.

Transfer the cooked potatoes to a baking sheet. Place the remaining rosemary sprig on top

Cover the baking sheet with foil, glossy side inward.

Place the baking sheet with potatoes in the oven and bake.

Baked and Roasted Potatoes with Rosemary

Potatoes are a good side dish that goes well with meat and fish dishes, but mashed, boiled in chunks or fried potatoes quickly become boring. You will no longer be able to amaze and amuse your guests and household members with such a dish. It’s worth cooking potatoes with rosemary in the oven for dinner.

Why add rosemary?

What is the secret of the success of this dish? It's all about the evergreen ingredient - rosemary. This is a unique spice with a sharp, but at the same time pleasant, fresh smell. Once you try it, potatoes with rosemary will turn into a favorite side dish for the whole family. It will be a beautiful addition to the festive table.

It is best to use the freshest rosemary, and dried is also suitable (especially since it can be found in any supermarket). To enhance the taste, use sea salt rather than ordinary table salt. As for potatoes, here you can choose any kind except sweet varieties.

Traditional recipe in the oven

For production you will need:

2 kg of potato tubers;
100–120 ml of oil (preferably olive);
medium head of garlic;
2 medium sprigs of fresh rosemary;
salt, favorite seasonings and freshly ground pepper to taste.

Preparing the dish

Potato tubers must be thoroughly washed with a sponge under running water, getting rid of any remaining soil and other contaminants. If necessary, use a knife to cut out sores and imperfections. There is no need to peel young potatoes, since their narrow and warm skin contains a huge amount of essential microelements.
Remove the garlic cloves from the peel and wash. You can grind it using any method: use a grater, finely chop it with a knife, or simply crush it.
Rosemary sprigs should be lightly washed with water to remove possible dust and other contaminants. You need to carefully tear off the leaves from one branch. Then cut any leaf into several parts, but do not crush it too much. There is no need to perform any manipulations with the second rosemary sprig.
Cut unblemished potatoes into slices, approximately 6 or 8 parts (depending on the size of the tuber).
Place the potato pieces in a deep container and season with salt and freshly ground pepper. You can also add your favorite seasonings. Obviously, everything is to taste. Sprinkle with chopped rosemary and stir vigorously. The resulting preparation must be left to brew. 10–15 minutes is enough to dissolve the salt.
Season the fragrant potato wedges with chopped garlic and mix thoroughly.
Pour oil over the spicy preparation and mix well.

Baking in the oven

Grease a deep baking tray with a small amount of oil or cover it with foil so that the matte side is on the bottom and sides.
Transfer the spiced potatoes to the prepared baking container and distribute moderately over the entire area.
Divide the remaining rosemary sprig into several parts and place on top.
Cover the baking sheet with foil so that the glossy side is on the inside. Carefully secure it near the sides. Using a toothpick, create a couple of punctures in the surface. This way, steam during production will not tear off the foil.
Place the baking sheet in the oven, previously preheated to 180°C, and leave for 1 hour. After the allotted time has passed, increase the temperature to 220 degrees and set aside for another half hour.
During this period of time, the potatoes should have time to cook. Need to experience it. If the pieces are still damp, then you need to bake a little longer.
You can serve baked fragrant slices either as a side dish or as an independent dish.

Cooking in a frying pan

All the same ingredients will be useful for you. Only the manufacturing method will change.

Cut the potatoes into large cubes (2.5 - 3 cm on a side) and blanch.
Heat the oil in a large frying pan, add the potatoes and salt and fry over medium heat for about 20 minutes, stirring occasionally.
Reduce heat and add garlic, rosemary and pepper.

Serve the dish hot; when reheated, it will lose some of its wonderful smell and taste.

Baked Potatoes with Rosemary

Based on the famous Jamie Oliver's recipe. Useful and very tasty. Have you collected the latest crop of potatoes in the fall? Let's cook!

Ingredients for Rosemary Baked Potatoes:

Potato (

500 g) - 5 pcs

Olive oil (or sunflower) - 2 tbsp. l.

Rosemary (dry or 3 sprigs fresh) - 1 tsp.

Garlic - 4 teeth.

Salt (to taste + put salt in the water where we will boil the potatoes) - 0.25 tsp.

Production time: 40 minutes

Number of servings: 2

Nutritional and energy value:

Ready meals
kcal 970.1 kcal	proteins 18.9 g	fat 31.1 g	carbohydrates 155 g
Portions
kcal 485.1 kcal	proteins 9.5 g	fat 15.6 g	carbohydrates 77.5 g
100 g dish
kcal 124.4 kcal	proteins 2.4 g	fat 4 g	carbohydrates 19.9 g

Recipe for Baked Potatoes with Rosemary:

We prepare everything we need for production. Peel the potatoes, wash them, cut them into rounds, approximately 0.5-0.7 cm wide. Place the potatoes in salted water to boil. From the moment it boils, cook for 5 minutes. Potatoes can be baked on a sheet pan. I'll take a clay frying pan. Pour olive oil into it and add rosemary. Mine is dry, but fresh will do just fine. Cut the garlic into thin slices.

Remove the pan from the heat and place the potatoes in a colander to drain all the water in which we boiled them. Place the potatoes in the oil and rosemary and stir. Add a little salt to taste, remembering that the potatoes were boiled in water with salt. Add the garlic slices and mix everything again. Place in the oven to bake at T-180 C for 20-30 minutes until nice or crispy.

The potatoes are ready. Fragrant and very tasty.

Serve as a side dish or as an independent dish with pickles.

For the recipe, it is better to take non-starchy potatoes that do not boil too much. Reddish potatoes go great.

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September 26 Okoolina # (recipe creator)

September 24 Okoolina # (recipe creator)

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September 24 Okoolina # (recipe creator)

September 23 Okoolina # (recipe creator)

Baby potatoes in the oven with garlic and rosemary