Rosemary PotatoesNo Comments » Apr 24th, 2009 | By Tobias | Category: Recipes, Side Dishes
I love this way of preparing potatoes. They become crusty from the outside while turning soft and mushy on the inside. They go well with meat and fish, but I often make them on their own and serve them with a sauce and some salad.
Preparation time: 5 minutes
Baking time: 30-45 minutes
- 4-6 potatoes, large
- a hand full of fresh rosemary
- a good pintch of seasalt
- olive oil
Peel the potatoes and then cut them into quarters. Put them into a cassarole and pour the oil over them.It should cover the base of the cassarole. Sprinkle the salt and the rosemary on top.
Put them into a pre-heated oven at 220 degrees centigrade and let them bake for 30-45 minutes.