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
Print Recipe
Pin Recipe 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.
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