This is one of my family’s favourite side dishes. Who doesn’t love potatoes, especially when they are crunchy on the outside and soft on the inside? The best thing is that these potatoes are not even fried, they are baked, so they are also healthy. They go well with everything, especially meats. I personally love them with chicken and often serve them as a side dish for my pollo agglassato.
Ingredients for 4 persons:
4 medium potatoes
2 cloves garlic, halved
1 tsp salt
1 ½ tsp rosemary leaves
3 tbsp extra virgin olive oil
Cube the potatoes in 4×4 cm pieces. Put them in a bowl full of cold water and set aside for at least 30 minutes. This will make the potatoes crispier when baked in the oven.
Drain them roughly and put the wet potatoes in a baking dish with garlic, rosemary, salt and 3 tbsp of extra virgin olive oil. Mix well making sure that the potatoes are well coated with oil.
Bake in a preheated fan forced oven at 180°C until the potatoes are cooked and golden.
They are a perfect side dish for roasts or chicken, like my pollo agglassato.
On another note… I am so glad to say that both my parcels for the Online Bake Sale for Japan have arrived to the winners of the bids: Amy (who bought my Almond Cookies for her sister Katy) and Tina from Pinay Cooking Corner who won my Marzipan – Martorana! Thank you so much girls for helping to raise money for Second Harvest Japan! 🙂 Here are some pictures I took before shipping the parcels… 🙂
This looks delish! How long does it usually take for these babies to cook? I’m new to cooking 🙂 How long should I keep them in the oven?
Sorry for not replying before, but I was out of town for the Easter break. The cooking time depends on the potatoes and on the oven, but I would say approximately 30 minutes (to see if they are cooked through you can use a fork to poke them).
The dishes you make are always so classic and simple, the photos just make me want me want to come round to your house and munch everything up! Yum!
Baked potatoes looks simple, flavorful with garlic and rosemary. thanks for the tip!
Oh, those potatoes look yummy! I never knew that soaking them in water would make them crispier–thanks for the tip!
Come mi piacciono le patate arrosto! I was thinking of baking some yesterday even before I saw your post, now I will have to make some!
Hi Manu! You soak potatoes in water, right? Me too! But most recipes I find in the US don’t require that. I didn’t know it also make it crispy. Japanese usually soak it to prevent from changing colors. I love potatoes and this looks delicious. And oh how lovely your Marzipan is….and I like your wrapping/box that I can partially see as well. 🙂
Seriously! WHO doesn’t live potatoes?!?!? And there are so many great varieties here in NC! Thanks for sharing this recipe!
I’m not the biggest fan of potatoes, except when they’re like you described…crunchy on the outside, soft on the inside. And I just happen to have a bag of potatoes in the kitchen waiting to be used…
I love the way you made those potatoes..I am making them very similar!
Looks very tasty especially with addition of garlic and rosemary!
Great photos, and congrats to those that got your sweet treats!
Your potato looks really fresh and lovely. I love the aroma of garlic and rosemary mixed 🙂
Who could resist a tasty dish like that one? I love roasted potatoes.
Oooh, these potatoes may make our Easter dinner table…simple, yet flavorful!
What lucky winners of your bake sale offerings! Such beautiful treats!!!
Manu, I just love your crispy but soft rosemary and garlic potatoes. So tasty! Love ALL your photos, in fact. Great inspiration for the bake sale. Well done!
That’s a really good tip to make extra crispy potatoes. Garlic and rosemary are a winning combination. Going to have to check out that delicious ‘pollo’ too.
Great photos of the bake sale treats too. Well done!