We love rosemary potatoes. And this is one of our favorite ways to make them: baked and with no oil or fat whatsoever. The other method, which we'll present at a later time, calls for making more of a rosemary-olive oil marinade for the potatoes before cooking them.
Both ways are great. So here's the first :).
A little advice: don't use more rosemary than the prescribed amounts. The stuff is great, but very powerful and it can ruin a dish if used in excess.
Ingredients (serves 2):
- 1 kg potatoes
- 1 fresh rosemary sprig
- a little green garlic
- 2-3 tablespoons of grated Parmesan (25 g)
- a little salt
Preheat the oven to 200 degrees Celsius. Peel the potatoes and cut them into rustic chunks (like quarters if the potatoes are not very large). Spread them on a baking tray lined with baking paper:
Get a green garlic head:
Cut a few cloves out of it into little pieces and sprinkle them on the potatoes:
Get the rosemary sprig and pick out the leaves (reserving the top of the sprig for decorating). Chop them into finer pieces and sprinkle them too on the potatoes. Also sprinkle the salt:
Bake in the oven for 35-40 minutes or until they're soft if you try to push a fork through them. Then, sprinkle the Parmesan on top....
...And put back into the oven for 5 more minutes. Afterwards transfer to a serving plate and decorate with a little piece of rosemary. It's done, dig in! (careful, it's hot) :)
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