Accompagnement
Crispy Roasted Potatoes with Garlic and Rosemary
1 h 25Pour 6Nutri-Score C€
C
1 h 25
1 h 25Crispy Roasted Potatoes with Garlic and Rosemary
ce qu’il vous faut
Ingrédients
potatoes (peeled and chopped)Fruits et légumes2 kg
salt (for the boiling water, plus a pinch for finishing)Épices20 g
baking sodaÉpicerie2,5 g- neutral vegetable oilÉpicerie60 ml
- rosemary (1 sprig)Fruits et légumes1 morceau
garlic (cloves, crushed)Fruits et légumes3 morceaux
par portion
Nutrition
351kcal
- Glucides
- 58 g
- Protéines
- 7 g
- Lipides
- 10 g
ce que vous utiliserez
Ustensiles
Marmite
Passoire
Poêle
Plaque de cuisson
Saladier
Four
pas à pas
Préparation
- Étape 1
Preheat the oven
- Preheat the oven to 230 °C / 450 °F.
- Étape 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.
- Étape 3
Boil the potatoes
- Peel and chop the potatoes.
- Boil until fork tender.
- Étape 4
Roughen the potatoes
- Strain the potatoes, then shake them to roughen the surface.
- Étape 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.
- Étape 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.
- Étape 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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