Rosemary Potatoes À La Nonna

by Editorial Staff

Summary

Prep Time 10 mins
Total Time 10 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 800 g potato (s)
  • a few stalks rosemary, fresh if possible
  • 3 clove (s) garlic, depending on heat, freshness and personal taste
  • Olive oil, good
  • salt and pepper
Rosemary Potatoes À La Nonna
Rosemary Potatoes À La Nonna

Instructions

  1. My mother has lived in Rome for over 35 years, her father is (was) a German who couldn`t have been German and he could cook wonderfully, she learned to cook from him. Due to these conditions, there are always variations of German or Italian recipes, with the special kick
  2. But now to the recipe: Turn on the oven and preheat to 200 ° C. Take out the baking sheet and put a sheet of parchment paper on it and brush with a little olive oil.
  3. Peel the potatoes and cut into wedges, just like farmer potatoes and spread them on the baking sheet. Remove only the bare essentials from the garlic, i.e. the loose shell, then clear a corner of the baking sheet or take a smooth board or something and put each clove of garlic on top and press it down with the ball of your hand once and thus crack it. Spread the crushed structures on the baking sheet.
  4. Don`t skimp on the garlic! There may be at least 3 - 5 toes. You can also split big toes after crushing them.
  5. Sprinkle everything with fresh rosemary - if necessary, you can also sprinkle dried rosemary with salt and black pepper, preferably from the mill.
  6. Then pour over all of the olive oil, either with a sprayer, or with your finger in front of the opening, or with a tablespoon. It can be a lot and trickle over the baking paper, because that`s where the cloves of garlic lie, which give the oil the final flavor.
  7. Put it in the oven and reduce the heat to 175 ° C. After approx. 15-20 minutes, turn the potatoes a little and redistribute them if your oven bakes more at the back than at the front. Place them where the puddles of oil have formed. After another 10 minutes the potatoes are ready and can be served.
  8. If you have to be careful with the fat, you can spread out 4 - 6 sheets of kitchen roll and first let the potatoes drip off and then put them on the plate.
  9. We eat these potatoes all year round and with all kinds of dishes. Be it chicken, schnitzel, for grilling or with yogurt or quark dip.
  10. They are really delicious, you will love them. Even children like to eat these potatoes.

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