Provencal Baked Potatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 large potatoes (firm or floury)
- 4 clove (s) garlic
- 8 sprigs rosemary (small sprigs)
- 8 teaspoons olive oil
- Salt, coarse
- Pepper, black, freshly ground
Print Recipe
Pin Recipe Instructions
- Brush the eight potatoes clean under running water. Cut the aluminum foil into eight hand-width strips. Drizzle a teaspoon of olive oil over the foil and spread it well with a pastry brush. Place half a clove of garlic pressed through each. To do this, sprinkle coarse salt and the freshly ground pepper on the foil. Place the washed rosemary sprig with it. Place the potato on top and wrap it well in the aluminum foil.
- Put it in the preheated oven at 200 ° C for one hour - in summer you can also place it in the ashes for a while when grilling.
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