Roasted potatoes

Name: Roasted potatoes
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 4
Ingredients: Potatoes yellow-paste 2.2 lbs; Rosemary 2 sprigs; Garlic 2 cloves; Extra virgin olive oil 2 ½ tbsp; Fine salt to taste; Thyme 2 sprigs; Extra virgin olive oil to taste

it es br de fr

261

Calories per serving

Gluten Free
Lactose Free
Vegetarian

Energy Kcal 261
Carbohydrates g 38.6
of which sugars g 2
Protein g 4.5
Fats g 9.9
of which saturated fat g 1.55
Fiber g 3.8
Sodium mg 311

Difficulty: Easy
Prep time: 15 min
Cook time: 1 h 5 min
Serving: 4 persone
Cost: Low

PRESENTATION

One leads to another, but it's not the cherries... it's the potatoes! Today we will delight you with a timeless classic of home cooking, baked potatoes. Impossible not to love, this typical side dish looks good with everything: meat or fish, it's your choice, the only rule is that the baked potatoes are golden and crispy, in a word irresistible! Like all recipes that appear simple at first glance, this one can also hide some pitfalls in the preparation. Everyone has a secret for perfectly baked potatoes: there are those who run them under cold running water or soak them to eliminate the starch, those who bake them in a static oven first covered with aluminum foil and then uncover the pan, those who still measure the slices or cubes by the inch to make them all the same and to ensure uniform cooking. Would you like to know what our tricks are for receiving applause at the table? We are happy to share them with you so you can enjoy making a tasty side dish that everyone always likes! To flavor the baked potatoes we have chosen rosemary and thyme, indispensable evergreen herbs

INGREDIENTS

261

Calories per serving

Potatoes 2.2 lbs (1 kg) - yellow-paste

Rosemary 2 sprigs

Garlic 2 cloves

Extra virgin olive oil 2 ½ tbsp (30 g)

Fine salt to taste

Thyme 2 sprigs

for greasing the pan: Extra virgin olive oil to taste

Preparation

How to prepare Roasted potatoes

To make the baked potatoes, wash and peel the potatoes 1 with a vegetable peeler, divide them in half and then into quarters 2, then cut them into small cubes 3.

Bring plenty of water to a boil in a pot and then boil the potato cubes for 5 minutes 4, after this time drain the potatoes with a skimmer 5 and transfer them to a bowl. Flavor with fresh thyme leaves 6,

season with the extra virgin olive oil 7, add salt and stir with a spoon 8. Preheat a ventilated oven to 400° F (200° C) heating up the empty baking pan inside that will be used for cooking the potatoes. When the oven has reached the desired temperature, remove the baking pan using oven mitts to avoid burning yourself and drizzle oil on the bottom of the pan.

Add the potatoes, rosemary sprigs 10 and two whole cloves of garlic without peeling them 11. Bake the potatoes at 400° F (200° C) for 1 hour or until the potatoes are crispy and golden. At least every 20 minutes, gently mix the potatoes to ensure even cooking. Once cooked, take your baked potatoes out of the oven 12, remove the garlic cloves, let the potatoes cool and then bring them to the table immediately!

Storage

It is preferable to eat the baked potatoes immediately so as to preserve their crunchiness, if they are left over you can keep them in the refrigerator in an airtight container for one day at most and then heat them in the oven before serving. Freezing is not recommended.