Dodatek
Crispy Roasted Potatoes with Garlic and Rosemary
1 godz. 25 minPorcje: 6Nutri-Score C€
C
1 godz. 25 min
1 godz. 25 minCrispy Roasted Potatoes with Garlic and Rosemary
czego potrzebujesz
Składniki
potatoes (peeled and chopped)Warzywa i owoce2 kg
salt (for the boiling water, plus a pinch for finishing)Przyprawy20 g
baking sodaSpiżarnia2,5 g- neutral vegetable oilSpiżarnia60 ml
- rosemary (1 sprig)Warzywa i owoce1 kawałek
garlic (cloves, crushed)Warzywa i owoce3 kawałki
na porcję
Wartości odżywcze
351kcal
- Węglowodany
- 58 g
- Białko
- 7 g
- Tłuszcz
- 10 g
czego użyjesz
Przybory
Garnek
Durszlak
Patelnia
Blacha do pieczenia
Miska
Piekarnik
krok po kroku
Przygotowanie
- Krok 1
Preheat the oven
- Preheat the oven to 230 °C / 450 °F.
- Krok 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.
- Krok 3
Boil the potatoes
- Peel and chop the potatoes.
- Boil until fork tender.
- Krok 4
Roughen the potatoes
- Strain the potatoes, then shake them to roughen the surface.
- Krok 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.
- Krok 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.
- Krok 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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