Garlic – Rosemary – Potatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), small waxy ones (e.g. Siglinde)
- 4 clove (s) garlic
- 3 sprigs rosemary
- salt and pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Press the garlic through the press and place in a baking dish with the olive oil. Season with a little salt and pepper.
- Peel and wash the potatoes and add them to the garlic oil. Stir a little so that the potatoes are oiled on all sides, just put the rosemary on top.
- Put in the oven at 190 ° (convection) and stir carefully every 8-12 minutes to coat the potatoes with oil again.
- Fry for 30-60 minutes so that there is a really crispy garlic crust. The potatoes should get a nice light brown color.
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