Summary

Ingredients

• 1 kg potato (s), small waxy ones (e.g. Siglinde)
• 4 clove (s) garlic
• 3 sprigs rosemary
• salt and pepper
• olive oil

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Instructions

1. Press the garlic through the press and place in a baking dish with the olive oil. Season with a little salt and pepper.
2. 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.
3. Put in the oven at 190 ° (convection) and stir carefully every 8-12 minutes to coat the potatoes with oil again.
4. Fry for 30-60 minutes so that there is a really crispy garlic crust. The potatoes should get a nice light brown color.