There are many ways to make tasty potatoes - baked, mashed, boiled, grilled and frying pan, stewed ... However, the best of them is cooking in the oven. Baked potatoes with rosemary are surprisingly ruddy and crispy on the outside and tender inside. What are the benefits of this dish?
It is very simple
Baked potatoes with rosemary in the oven are very easy to make. All that is required of you is to peel and cut the tubers into quarters, mix them with a small amount of olive oil and put in the oven. This kitchen unit makes all the preparations for you - no need to boil water, heat a pan or turn over potatoes. You just put the vegetable in the oven and forget about it until the timer sounds. During this time, you can make a salad or a main meat dish.
Amazing taste
Baked potatoes with rosemary in the oven are very tasty. Almost everyone loves these hot fragrant slices, sprinkled with salt, pepper and fragrant herbs. This dish really pleases both children and adults.
Health factor
Oven-baked rosemary potatoes are healthy and low in calories. It acquires a golden brown color without excess fat. This preparation requires a minimum amount of oil (less than a teaspoon per serving). If you compare this using a deep fat fryer, the difference will be obvious. If you wish, you can cut potatoes not into quarters, but into slices or straws. Small young tubers can also be baked whole.
How to make delicious fried potatoes in the oven
The rosemary potato recipe is pretty simple. The dish turns out tasty due to three small tricks:
- high temperature in the oven;
- pre-drying potatoes with paper towels;
- use of salt after baking (not earlier).
If you tried to bake potatoes before, and it turned out to be soft and raw, most likely you have violated one of the above rules.
So, for classic rosemary potatoes, you will need the following ingredients:
- 8 medium potatoes;
- 1 tbsp. l olive oil;
- 1 tsp salts;
- ¼ tsp pepper;
- 1 tsp dried rosemary.
How to cook
Preheat the oven in advance to +220 degrees. Potatoes will not bake well at lower temperatures.
Peel the potatoes and cut them into quarters. Blot each piece quickly with a paper towel and transfer to a dry bowl. You may not wipe it, but the finished dish will turn out not so crispy and rosy. Pour the oil onto the potatoes and mix by hand so that all the slices are evenly coated with a layer of it.
Place the quarters on a baking sheet covered with parchment paper in a single layer and bake until golden brown (approximately 45 minutes). Season potatoes after cooking, not before!
Adding salt before baking forces the potato to release all its juices, resulting in a soft dish. This rule works for any baked vegetables - salt should be added after extraction from the oven, and not earlier. While the potatoes are hot, sprinkle them with salt and dried rosemary as evenly as possible.
Serve right away. You can eat this dish the next day. Such a rosemary potato will not be crispy, but still delicious.
Option with baked boiled potatoes
This is a hybrid cooking dish. The result is a potato with a crispy crust, very soft inside. The taste of tubers is perfectly complemented by the aromas of garlic, butter and rosemary. The beauty of a simple side dish like potatoes is that it fits almost any main course. And many love to eat it as the main dish.
To cook potatoes in the oven with rosemary and garlic, you will need to take small young tubers, boil them, and then bake until crisp with the above components. So, all you need is:
- 750 grams of small pink potatoes;
- 3 tbsp. l salted butter;
- 1 large garlic clove, minced or mashed;
- 1 tbsp. l freshly chopped rosemary;
- half tsp salts;
- 1/4 tsp freshly ground black pepper.
How to prepare potatoes
This recipe starts with cooking potatoes on the stove. It is better to take a small pink variety, because after boiling it acquires a light and soft texture. Heat a large pot of water over moderate heat. When it boils, add a generous portion of salt to it. Put the washed unpeeled potatoes in a pan and cook for ten minutes. For finished tubers, the skin should begin to crack, and they themselves will be easily pierced with a fork. Once you reach this stage of readiness, drain the water from the pan and set the potatoes aside for a little cooling.
How to make garlic oil
While the potatoes are boiling, make garlic butter. Melt the salty butter in a small skillet over medium heat, put the garlic in it and fry for 2-3 minutes until a saturated aroma appears.
Add salt, pepper and rosemary to the oil as it melts, then pour a little boiling water to enhance the taste. This concentrated aroma will reduce the desire to add even more fat and calories. It is best to finely chop the cloves of garlic, and not grind them under the press, so that the taste is more pronounced. Its pieces do not need to be removed after frying.
The basic recipe suggests using rosemary as a fragrant herb for potatoes, but you can take parsley, thyme, marjoram, sage or tarragon. And if you like cheese, parmesan or even grated cheddar will be a great tasty addition to this dish.
How to bake such a dish
Preheat the oven in advance to + 220 ° C. Pour the garlic oil onto the potatoes and mix to evenly coat it. Arrange the vegetables on a baking sheet covered with foil in one layer. Then slightly crush them. To do this, it is better to use the bottom of a heavy glass to flatten cooked potatoes, but not to turn it into mashed potatoes. You can also use a special potato press, but knead it carefully. Try to keep the potato as whole as possible, squeezing it only from above so that it does not decay and does not crumble.
Sprinkle the remaining oil on top and bake for 7-10 minutes, or until the vegetables are crispy. Make sure garlic does not burn. Season with salt and pepper and serve hot.
Cheese Option
You can cook potatoes with rosemary and garlic in the oven, sprinkled with grated cheese. You will get an unusually satisfying and tasty dish. For it you will need the following:
- 700 grams of small potatoes;
- 3 tbsp. l salted butter;
- 1 tsp fresh rosemary;
- 1 tsp minced garlic;
- 1 tsp salts;
- half tsp pepper;
- 2 tbsp. l fresh grated Parmesan cheese;
- 1 tbsp. l fresh chopped parsley.
Cooking Flavored Potatoes
Place the whole potatoes in a large pot of water. Bring to a boil, reduce heat and simmer for 10-15 minutes. Drain and cool slightly. Cut each potato in half lengthwise. Set aside.
Preheat the oven to +220 degrees. Cover a non-stick baking sheet with special paper or foil. Combine the melted butter, fresh rosemary, garlic, salt and pepper in a bowl. Add the same potatoes and mix gently. Put the vegetable on the prepared pan. Put in the oven and bake until golden brown and crisp (15-20 minutes). Remove from oven and place on dish. Sprinkle with grated Parmesan cheese and fresh parsley.
A variant with a mixture of aromatic herbs
You can make potatoes baked with rosemary by mixing it with other aromatic herbs. This bouquet will give your dish an unusual aroma and taste. You will need the following:
- 750 grams of very small potatoes;
- 3 cloves of garlic, minced;
- 2 tbsp. l fresh thyme, finely chopped;
- 2 tbsp. l fresh rosemary, finely chopped;
- 3 tbsp. l olive oil;
- sea salt and pepper.
How to do it
Preheat the oven to +200 º. Wash the mini potatoes very well. You need the smallest type of potato, popularly called "peas." Grind garlic, thyme and rosemary.
Place the potatoes in a bowl and add rosemary, thyme, garlic, olive oil, pepper and salt. Stir everything very carefully. Put seasoned potatoes in one layer on a baking sheet.
Bake for thirty minutes, turning the potatoes halfway through the cooking time to ensure even baking. As soon as each vegetable is easily pierced with a fork, and becomes rosy on top, the dish is ready. Serve right away.