Beilage
Crispy Roasted Potatoes with Garlic and Rosemary
1 Std. 25 Min.Für 6Nutri-Score C€
C
1 Std. 25 Min.
1 Std. 25 Min.Crispy Roasted Potatoes with Garlic and Rosemary
was Sie brauchen
Zutaten
potatoes (peeled and chopped)Obst & Gemüse2 kg
salt (for the boiling water, plus a pinch for finishing)Gewürze20 g
baking sodaVorräte2,5 g- neutral vegetable oilVorräte60 ml
- rosemary (1 sprig)Obst & Gemüse1 Stück
garlic (cloves, crushed)Obst & Gemüse3 Stücke
pro Portion
Nährwerte
351kcal
- Kohlenhydrate
- 58 g
- Eiweiß
- 7 g
- Fett
- 10 g
was Sie verwenden
Utensilien
Kochtopf
Seiher
Bratpfanne
Backblech
Rührschüssel
Backofen
Schritt für Schritt
Zubereitung
- Schritt 1
Preheat the oven
- Preheat the oven to 230 °C / 450 °F.
- Schritt 2
Bring the salted baking soda water to a boil
- Add the water, salt and baking soda to a large pot and bring to a boil.
- Schritt 3
Boil the potatoes
- Peel and chop the potatoes.
- Boil until fork tender.
- Schritt 4
Roughen the potatoes
- Strain the potatoes, then shake them to roughen the surface.
- Schritt 5
Infuse the oil with garlic and rosemary
- Infuse the oil with the garlic and rosemary.
- Fry until the garlic just begins to turn golden, then strain and set the garlic and rosemary mixture aside so it doesn't burn in the oven.
- Schritt 6
Roast the potatoes
- Add the potatoes to a baking sheet, drizzle with the infused oil and spread out evenly.
- Bake, turning them 2-3 times, every 20 minutes.
- Schritt 7
Toss with the garlic and rosemary
- Transfer the potatoes to a large bowl, add the garlic and rosemary mixture and a pinch of salt, then toss to coat.
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