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Crispy Roasted Potatoes with Garlic and Rosemary
1 u 25 minVoor 6Nutri-Score C€
C
1 u 25 min
1 u 25 minCrispy Roasted Potatoes with Garlic and Rosemary
wat je nodig hebt
Ingrediënten
potatoes (peeled and chopped)Groente en fruit2 kg
salt (for the boiling water, plus a pinch for finishing)Kruiden en specerijen20 g
baking sodaVoorraadkast2,5 g- neutral vegetable oilVoorraadkast60 ml
- rosemary (1 sprig)Groente en fruit1 stuk
garlic (cloves, crushed)Groente en fruit3 stukken
per portie
Voedingswaarden
351kcal
- Koolhydraten
- 58 g
- Eiwitten
- 7 g
- Vetten
- 10 g
wat je gebruikt
Keukengerei
Soeppan
Vergiet
Koekenpan
Bakplaat
Mengkom
Oven
stap voor stap
Bereiding
- Stap 1
Preheat the oven
- Preheat the oven to 230 °C / 450 °F.
- Stap 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.
- Stap 3
Boil the potatoes
- Peel and chop the potatoes.
- Boil until fork tender.
- Stap 4
Roughen the potatoes
- Strain the potatoes, then shake them to roughen the surface.
- Stap 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.
- Stap 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.
- Stap 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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