Koelkast`s Potatoes from Oven

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	1 hr 15 mins
Total Time	1 hr 35 mins
Course	Side Dish
Cuisine	European
Servings (Default: 6)

Ingredients

2 kg potato (s), peeled and cut into large cubes
6 clove (s) garlic, quartered
2 sprigs rosemary, needles plucked and chopped
1 handful olives, black
100 g tomato (s), semi-soft, dried
10 tablespoon olive oil
salt and pepper

Instructions

If you leave out the tomatoes and olives, you have the tastiest rosemary potatoes. With the addition, it becomes a Mediterranean main course that tastes great even without meat.
Put the potato cubes with the quartered garlic and the rosemary needles in a large roasting pan. Mix the oil with salt and pepper and drizzle over it. The amount seems high, but is important for the taste. Fry the whole thing in the preheated oven at 200 ° for 1 hour and 15 minutes. Add the olives and tomatoes in the last 10 minutes, reduce the temperature to 160 °.
With tomatoes it is important not to use these very dark, very hard and completely tasteless pickled tomatoes, but rather the semi-soft ones, which smell and taste very intensely of tomatoes and are characterized by a light red color. We also like to eat this potato preparation with grilled meat.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.