Favorite oven potatoes with rosemary
Crispy potatoes with herbs and garlic from the oven
Crispy potatoes with herbs and garlic from the oven
Potatoes in their skins, roasted in the oven with rosemary and garlic — that is our favorite way to prepare potatoes. Not having to peel them not only saves time, it's also healthier than peeling them. Of course, you should scrub them well beforehand!
1. Preheat the oven to 180°C.
2. Scrub the potatoes well and cut them into fries or wedges. Spread them over the parchment paper and drizzle with a generous splash of olive oil. Add salt and pepper and toss everything well.
3. If you're using fresh herbs, strip the leaves from the sprigs and crush them in a mortar and pestle. I used fresh rosemary and dried oregano and thyme (the supermarket had no fresh herbs =( but this is delicious too!). The amount is to taste; I used about 2 tsp of each. Mix the herbs well and toss them through the potatoes.
4. Smash the garlic cloves with a knife but do not peel them. Place the garlic among the potatoes and slide the tray into the oven. Bake for 30 minutes at 180°C, stirring a few times during cooking. I used quite a bit of oil and first lined the dish with kitchen paper before adding the potatoes. Enjoy!
Recipe
Delicious waxy potatoes roasted in the oven with rosemary, thyme, oregano and unpeeled garlic. A simple side dish that's always a hit.
| Course | Side dish |
|---|---|
| Kitchen | Mediterranean |
| Servings | 3-4 |
| Preparation time | 50 min |
|---|---|
| Time in oven | 30 min |
| Total | 50 min |
1. Preheat the oven to 180°C.
2. Scrub the potatoes well and cut them into fries or wedges. Spread them over the parchment paper and drizzle with a generous splash of olive oil. Add salt and pepper and toss everything well.
3. If you're using fresh herbs, strip the leaves from the sprigs and crush them in a mortar and pestle. I used fresh rosemary and dried oregano and thyme (the supermarket had no fresh herbs =( but this is delicious too!). The amount is to taste; I used about 2 tsp of each. Mix the herbs well and toss them through the potatoes.
4. Smash the garlic cloves with a knife but do not peel them. Place the garlic among the potatoes and slide the tray into the oven. Bake for 30 minutes at 180°C, stirring a few times during cooking. I used quite a bit of oil and first lined the dish with kitchen paper before adding the potatoes. Enjoy!
This oven classic is perfect as a side for meat, fish or a vegetarian meal. The unpeeled garlic gives a mild, nutty flavor to the potatoes without overpowering them.
Feel free to use a combination of fresh and dried herbs, depending on what you have on hand. You can adjust the amount of herbs and olive oil entirely to your taste.
Inspiration for all your dishes
