Rosemary oven potatoes

Rosemary oven potatoes

For rosemary oven potatoes it is best to use New Potatoes as the skin is thinner and can be eaten with the potatoes. Preheat oven to 220° C. Grease a deep baking tray. Wash, brush and dry the new potatoes. Cut the potatoes with the skin into small cubes. Lay on a cloth and dry. Pour into a bowl. Mix in olive oil. Season with pressed garlic, pepper from the mill and salt. Remove the needles from the fresh rosemary. Cut into small pieces and mix in. Bake the rosemary oven potatoes on the middle shelf for 30 to 40 minutes until crispy. Turn rosemary oven potatoes from time to time.

Servings: 3, Difficulty: 
Preparation time: 10 minutes, Total duration: 45 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
156 kcal
27 g
3 g
4 g

(C)opyright by Marions Kochbuch