Rosemary potatoes are easy to prepare and yet they are something very special on the plate. You can get a recipe for delicious rosemary potatoes here.
Rosemary is a Mediterranean herb, so you'll find rosemary potatoes primarily in Mediterranean cuisine. But even here in Germany, rosemary and rosemary potatoes are an integral part of the menu.
The most important ingredient is of course rosemary. If you don't have any rosemary in your garden yet, you can get it fresh in a supermarket or dried at Spices.
You can choose between two variants for the preparation. Of course, there is a large selection of different recipes that you can modify as you wish. The classic preparation takes place on the baking tray, which takes very little time. However, there is also the option to pan-fry the rosemary potatoes. Many claim that the taste would be even more intense with this variant. We're introducing both today, so everyone can decide for themselves which one they prefer.
Prepare rosemary potatoes in the pan
Anyone who has tried this variant will certainly prefer it in the future, even if it takes a lot more time. The difference with this method is that you use pre-cooked potatoes.
Of course you can also prepare the pre-cooked potatoes in the oven afterwards, that would at least be the lower-fat version. It is important that the aroma of the rosemary comes out clearly, so it is best to only use fresh rosemary sprigs.
» Tip: If you add a few sprigs of rosemary to the water while boiling, the rosemary aroma will be significantly intensified.
Ingredients for 4 servings
- 1 kilogram of potatoes (waxy)
- 4 sprigs of fresh rosemary
- 2 garlic cloves
- Olive Oil
- coarse sea s alt
- pepper
Preparation
» Step 1:
First, the potatoes are thoroughly washed, as they are prepared with the skin on. You can also remove stubborn dirt with a vegetable brusheliminate.
» Step 2:
Then place the potatoes in a large pot of s alted water and cook them. However, the potatoes should still be firm, so do not overcook. Add two sprigs of fresh rosemary to the s alt water.
» Step 3:
When the potatoes are done cooking, drain and remove the rosemary. Now let the potatoes cool.
» Step 4:
After the potatoes have cooled, cut them in half, quartering particularly large ones.
» Step 5:
Now heat the olive oil on medium heat in a large pan and add a sprig of rosemary and the peeled halved garlic cloves with the cut surface below with in. Stir both ingredients around in the pan so that the oil absorbs the aromas.
» Step 6:
Then add the potatoes to the pan and let them brown slowly. Don't move the pan too much so the potatoes don't fall apart. A turn every now and then is enough. Meanwhile, the needles of the last sprig of rosemary are finely chopped and then spread over the potatoes five minutes before the end of the roasting. Now all you have to do is season the potatoes with s alt and pepper.
Prepare rosemary potatoes on the tray
For the preparation in the oven you can use either raw or boiled potatoes. As a rule, most people choose the raw version.
Ingredients for 4 servings
- 1 kilogram of potatoes (waxy and not too big)
- a few sprigs of fresh rosemary
- 3 tablespoons olive oil
- coarse sea s alt
- pepper
Preparation
» Step 1:
First the potatoes are thoroughly washed, dried with kitchen paper and cut in half. Also wash the rosemary and then chop it finely.
» Step 2:
Now line the baking tray with parchment paper and coat it with olive oil.
» Step 3:
Then spread the s alt and rosemary evenly on the baking paper. Now place the potato halves cut side down on top.
» Step 4:
The oven is now preheated to 175 degrees with circulating air and 200 degrees with top and bottom heat. Then the rosemary potatoes need about 30 to 45 minutes to cook.
Of course you can also quarter the potatoes and then in oneToss the bowl with the olive oil, rosemary and spices. Then they are spread on the baking sheet. With this variant, however, you need significantly more oil, so that the dish is richer in calories.