Servings: 4
Calories: 152kcal
Ingredients
- 1 pound potatoes
- 2 tbsp olive oil extra virgin
- 2 sprig rosemary
- 1 bulb garlic
- 1 tsp salt
- 2 tsp black pepper crushed
Instructions
- Brush and wash the potatoes. Peel them. Chop them in regular pieces. If you have time, soak them in water (see notes).
- Start by heating the oven at 400° F (200° C).
- Cover a baking pan, with baking paper. Add rosemary and the bulb of garlic (see notes).
- Place the potatoes and toss them with the EVOO, salt and pepper. Mix well.
- At this point place the potatoes in the oven and let them cook for 35 minutes. After the first 20 minutes, turn the potatoes to ensure uniform cooking. Cook them until they are golden and crispy on the outside.
- Serve the potatoes immediately!
Notes
- Ensure that you cut your potatoes in regular pieces, this will ensure uniform cooking. Usually, I chop them in cubes.
- If you have 20 minutes of time, soak the potatoes in water. In this way they will loose some of the starch and will be crispy outside and tender inside.
- Use a full bulb of garlic. The garlic will release a light aroma and if you would like a more intense flavor, you can easily squeeze the garlic bulb and spread its pulp over the potatoes.
- Use one full sprig of rosemary, it gives the flavor and if you will have a few leaves of rosemary that will detach during the cooking, it is easier to remove them. The taste of baked rosemary will leave a bitter taste in your mouth.
Nutrition
Calories: 152kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Sodium: 589mg | Potassium: 491mg | Fiber: 3g | Sugar: 1g | Vitamin C: 22mg | Calcium: 18mg | Iron: 1mg
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