Rosemary flavored potatoes
Rosemary Scented Potatoes
The first time I made these potatoes was when I wanted something quick, without too much hassle. They are the kind of recipe you can prepare in the evening without worrying about following every detail closely. Beyond the simple ingredients, I noticed that rosemary and fresh garlic immediately elevate them from the ordinary. They are not fried potatoes, nor are they classic baked ones – they have a distinct flavor, and the texture is just right.
Quick Info
Total time: 45-50 minutes
Preparation time: 10 minutes
Baking time: approximately 35-40 minutes
Servings: 4
Difficulty: easy
Recipe type: simple side dish or vegetarian main course
Ingredients
1 kg red-skinned potatoes
olive oil
1 tablespoon lard
salt
pepper
garlic powder mixed with red pepper
3-4 cloves of garlic
dried rosemary
Preparation method
1. Wash the potatoes well and dry them with a paper towel. Do not peel them; just dry them thoroughly.
2. If they are smaller, cut them in half lengthwise. For larger ones, cut them into quarters. The idea is to have pieces that are not too thick, so they bake evenly.
3. Place the potatoes in a ceramic dish or any heat-resistant dish. I used a larger one so they don’t crowd too much.
4. Sprinkle salt, pepper, and garlic powder with red pepper directly over the potatoes.
5. Drizzle with olive oil, about 2-3 tablespoons – enough to coat all the potatoes without them floating.
6. Gently toss the potatoes in the dish to coat them with the seasonings and oil.
7. Add dried rosemary – not too much, just enough to feel the aroma without it being overpowering.
8. Gently crush the garlic cloves with the flat side of a knife (do not chop them). Place them among the potatoes.
9. With a spoon, place lard in a few spots; it doesn’t need to be perfectly distributed.
10. Cover the dish with aluminum foil and place it in the preheated oven at 200°C. Leave it like this for 20 minutes.
11. After 20 minutes, remove the foil and put the tray back in the oven. Leave them for another 15-20 minutes until they develop a golden crust and the edges become crispy.
12. Serve them while warm. They look great on the table even directly from the dish you baked them in.
Why I make this recipe often
I love that I don’t have to peel the potatoes and can use the spices I already have on hand. They cook quickly and don’t require constant stirring or supervision. They are filling and work well as a side dish or even on their own, with a salad.
Tips and Variations
Tips
- Use thin-skinned potatoes, not starchy ones.
- Don’t let the potatoes sit piled up too long in the tray, so they brown evenly.
- If you have, use a wide tray, not a very deep dish.
Substitutions
- If you don’t have lard, you can use only olive oil, but the flavor will be slightly different, less rich.
- Garlic powder with red pepper can be replaced with a bit of paprika or just garlic powder, but the result won’t be identical.
- Dried rosemary can also go with a bit of thyme, but rosemary provides the main flavor.
Variations
- You can add a few thin slices of onion if you want, but it’s not essential.
- If you like, sprinkle a little sweet or hot paprika at the end, directly on the baked potatoes.
- You can add, along with the rosemary, some freshly chopped parsley when serving.
Serving Ideas
- As a side dish with grilled meat or roast.
- Simply, with cabbage salad or pickles.
- They can be served with a simple yogurt sauce or garlic dip.
Frequently Asked Questions
1. Can I use another type of potato?
Yes, but red-skinned potatoes have thinner skin and the right texture. Starchy potatoes may crumble more easily.
2. Is it necessary to use lard?
Not necessarily. You can make them only with olive oil, but lard gives a different, heartier flavor.
3. Can I prepare them in advance?
They are best consumed immediately after cooking. If you keep them too long, the crust will soften.
4. Does it work with fresh rosemary?
Yes, but add it towards the end, so it doesn’t burn in the oven.
5. What if I don’t have garlic powder with red pepper?
You can use garlic powder and a pinch of paprika separately. It won’t change the overall flavor much.
Nutritional values
Approximately, per serving (from 4):
Calories: 230-260 kcal
Protein: 3-4 g
Carbohydrates: 37-40 g
Fats: 6-8 g (depending on how much oil and lard are used)
Values are approximate and may vary depending on the type of potatoes and how much oil you use.
Storage and Reheating
If there are leftovers, you can store them in the fridge, covered, for up to 2 days. Reheat in the oven, not in the microwave, to regain the crust. However, they are best fresh; when stored, the crust becomes soft. If you want to recover the crispy texture, put them in the oven for a few minutes at high temperature.
This is the recipe, uncomplicated, just as I make it every time.
Ingredients: 1 kg red-skinned potatoes, olive oil, 1 tablespoon of lard, salt, pepper, garlic powder with pepper, 3-4 cloves of garlic, dried rosemary
