Side
Crispy Roasted Potatoes with Garlic and Rosemary
1 h 25 minServes 6Nutri-Score C€
C
1 h 25 min
1 h 25 minCrispy Roasted Potatoes with Garlic and Rosemary
what you need
Ingredients
potatoes (peeled and chopped)Produce2 kg
salt (for the boiling water, plus a pinch for finishing)Spices20 g
baking sodaPantry2.5 g- neutral vegetable oilPantry60 ml
- rosemary (1 sprig)Produce1 piece
garlic (cloves, crushed)Produce3 pieces
per serving
Nutrition
351kcal
- Carbs
- 58 g
- Proteins
- 7 g
- Fat
- 10 g
what you’ll use
Tools
Stockpot
Colander
Frying pan
Baking tray
Mixing bowl
Oven
step by step
Method
- Step 1
Preheat the oven
- Preheat the oven to 230 °C / 450 °F.
- Step 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.
- Step 3
Boil the potatoes
- Peel and chop the potatoes.
- Boil until fork tender.
- Step 4
Roughen the potatoes
- Strain the potatoes, then shake them to roughen the surface.
- Step 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.
- Step 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.
- Step 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.
most cooked first