Rosemary Roasted Potatoes

Elena Butuc

This recipe was automatically translated from Romanian. View original here

These potatoes are very good and delicious - I was surprised how well rosemary combines with potatoes, in fact it is the only food in which I put rosemary without care - choose fresh or dried rosemary here - but no in one case powder. In addition, for the success of the recipe, I would recommend a better tray, preferably non-stick (I have been using Tefal trays for a few years and I recommend them to everyone, without advertising, just as a useful thing).

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Ingredients

Metric US

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Potatoes

1 kg

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Sunflower oil

100 ml

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Rosemary

10 g

here I used dried rosemary, but not ground

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Garlic powder

0.5 tsp

I put dried garlic cut - but you can without it, only with rosemary or use freshly chopped garlic

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Salt

1 tsp

Step by step

Step 1

Peel the potatoes, wash them and cut them into thicker slices - see picture.

Step 2

Pour the oil, sprinkle with rosemary and garlic.

Step 3

Mix all the ingredients well and put the tray in the preheated oven at 200 degrees for about 45 minutes.

Step 4

About every 15 minutes, shake the tray and mix the potatoes carefully, so that they brown evenly.

If the tray is of poor quality, the potatoes may stick a little, that's why I said be careful that the tray is non-stick.

Step 5

When they are ready (try them with a knife to enter easily), sprinkle with salt and they are ready to serve. If you put salt at the beginning, the potatoes are harder and you may come out raw.

Serve them as a side dish or as food with any favorite salad or some meat / steak.

Good appetite!