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Home Roast potatoes met knoflook en rozemarijn

Recipes

The ideal side dish: roast potatoes, insanely tasty and ready in 30 minutes! They're also great as a snack with mayo (a nice change from fries). Once you try this recipe, you'll be making it again and again!

Recipe

Roast potatoes with garlic and rosemary

These roast potatoes with garlic and rosemary are delightfully crispy on the outside and soft on the inside. A simple side dish you can pop straight into the oven.

Course	Side dish
Kitchen	Italian
Servings	4

Preparation time

Preparation time	30 min
Time in oven	30 min
Total	40 min

Equipment

Ovenproof dish

Ingredients

500 g baby potatoes
2 medium garlic cloves
4 tbsp olive oil
1.5 tbsp rosemary
1 tsp freshly ground black pepper
Pinch of coarse-ground Himalayan salt

Roast potatoes with garlic and rosemary

Preheat the oven to 230°C.

Wash the baby potatoes and cut them into wedges (no need to peel them—the skins add a nice bite).

Peel the garlic and cut the cloves in half.

Place the potato wedges and garlic in an ovenproof dish. Toss with the olive oil and rosemary. Add the pepper and salt and give everything one last mix.

Put the dish in the middle of the preheated oven. After about half an hour, they're ready to enjoy!

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You don't need to remove the skins from the baby potatoes. This gives them a nice bite and helps create an extra-crispy result.

This dish is perfect as a side for meat or fish. Feel free to vary the herbs—try thyme or oregano for a different flavor.

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