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Rosemary potatoes recipe - quick and easy to copy


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.

More intense aroma in pan-fried rosemary potatoes

Rosemary is a Mediterranean herb, which is why you will find rosemary potatoes mainly in the Mediterranean cuisine. But here in Germany too, rosemary and rosemary potatoes are an integral part of the menu.

The most important ingredient is of course rosemary. If you don't have rosemary in the garden yet, you can get it fresh in a supermarket or dried with the spices.

You can choose between two options for the preparation. Of course there is a large selection of different recipes that you can change as you wish. The classic preparation takes place on the baking sheet, the time required is particularly short. However, there is also the option of making the rosemary potatoes in the pan. Many claim that the flavor would be even more intense with this variant. We present both today, so everyone can decide for themselves which one they prefer.

Prepare the rosemary potatoes in the pan

Anyone who has tried this variant will definitely prefer it in the future, even if the time it takes is considerably longer. The difference with this method is that you are already using pre-cooked potatoes.

Of course, you can also prepare the pre-cooked potatoes in the oven, that would at least be the lower-fat variant. It is important that the aroma of rosemary comes out clearly, so it is best to use only fresh sprigs of rosemary.

" Tip: If you add a few sprigs of rosemary to the water while cooking, the rosemary aroma will be significantly enhanced.

Ingredients for 4 servings

  • 1 kilogram of potatoes (boiling)
  • 4 sprigs of fresh rosemary
  • 2 cloves of garlic
  • olive oil
  • coarse sea salt
  • pepper

Preparation

" Step 1:
First, the potatoes are washed thoroughly, since they are prepared together with the skin. You can also remove stubborn dirt with a vegetable brush.

" Step 2:
Then put the potatoes in a large pot of salted water and cook them in them. However, the potatoes should still be nice and firm, so don't cook too long. Add two fresh sprigs of rosemary to the salt water.

" Step 3:
At the end of the cooking time, drain the potatoes and remove the rosemary. Let the potatoes cool down now.

"Step 4:
After the potatoes have cooled, the potatoes are halved, especially large specimens are quartered.

"Step 5:
Now heat the olive oil on a medium skillet in a large pan and add a sprig of rosemary and the peeled halves of garlic with the cut surface facing down. Move both ingredients slightly in the pan so that the oil takes on the aromas.

"Step 6:
Then put the potatoes in the pan and let them brown slowly. Do not move the pan so much so that the potatoes do not crumble. Turning every now and then is enough. The needles of the last sprig of rosemary are now finely chopped and then spread over the potatoes five minutes before frying. Now you only have to season the potatoes with pepper and salt.

Prepare rosemary potatoes on the tray

You can use either raw or boiled potatoes to prepare in the oven. As a rule, most opt ​​for the raw variant.

Ingredients for 4 servings

Less work with sheet metal rosemary potatoes
  • 1 kilogram of potatoes (firm and not too big)
  • a few sprigs of fresh rosemary
  • 3 tablespoons of olive oil
  • coarse sea salt
  • pepper

Preparation

" Step 1:
First, the potatoes are washed thoroughly, dried with kitchen paper and cut in half. Wash the rosemary and then finely chop it.

" Step 2:
Now line the baking sheet with baking paper and coat it with the olive oil.

" Step 3:
Then spread the salt and rosemary evenly on the baking paper. Now place the potato halves with the cut surface down on it.

"Step 4:
The oven is now preheated to 175 degrees with recirculated air, to 200 degrees with top and bottom heat. Then the rosemary potatoes need about 30 to 45 minutes to finish.

Of course, you can also quarter the potatoes and then mix them in a bowl with the olive oil, rosemary and spices. Then they are spread out on the baking sheet. With this variant, however, you need a lot more oil, so that the dish is high in calories.