Rosemary Potatoes
Quick Recipes Simple Recipes Potatoes Fasting Recipes Italian Budget Recipes Side Dishes
Another recipe to enjoy new potatoes. It also includes a method for washing and cleaning very small potatoes, hazelnut-sized ones that everyone avoids at the market because they're tedious to clean. The method is simple, quick, and not only cleans the potatoes but also disinfects them.
The recipe can also be made with regular potatoes, not just new ones: peel them, cut into cubes, and boil for about 15 minutes. Otherwise, follow the recipe.
Ingredients
500g small new potatoes
2 tablespoons olive oil
1 sprig fresh rosemary
3 pinches granulated garlic
salt, pepper, chili
How to prepare rosemary potatoes
- If the potatoes are walnut-sized, wash them well with a rough sponge. If they are much smaller, as I used in this recipe (see first photo, 3 potatoes fit in a teaspoon, they were about hazelnut-sized), there's an easy method to clean them: sprinkle them with lots of salt and rub them between your palms to remove the thin skin. This method, besides peeling them like an exfoliation, also disinfects them. Then rinse them under cold running water. Repeat the process once more.
- Put the potatoes in already boiling salted water and leave them for 4 to 8 minutes. If they're small like mine, only 4 minutes; if they're larger, you can go up to 8 minutes. Check them - the potatoes should be cooked but al dente, not soft.
- Drain the potatoes and sprinkle them with salt, pepper, and chili to taste, plus the garlic. Gently mix. Then add the rosemary leaves torn into small pieces and the oil. Mix again so the oil is absorbed by the hot potatoes.
- Place the potatoes on a baking tray and bake at 220°C for about 15-20 minutes. Shake the tray well halfway through baking. The potatoes should be golden.
- Serve immediately.
Rosemary Potatoes
Rosemary Potatoes
Rosemary Potatoes
