Baked Potatoes with Rosemary and Olive Oil

4 servings

30 minutes

Baked potatoes with rosemary and olive oil are a simple yet exquisite dish from Italian cuisine. In Italy, potatoes are often baked with herbs, creating aromatic sides for meat and fish. Here, the tenderness of the potato combines with a crispy crust infused with the aroma of fresh rosemary and the spice of olive oil. A light garlic hint adds warmth and depth of flavor. This dish is perfect as a standalone snack or an accompaniment to main courses. Baked potatoes are not just food; they offer comfort and enjoyment in every bite.

Energy value per serving

• Calories: 204.5
• Proteins: 4g
• Fats: 6.6g
• Carbohydrates: 34.8g

Ingredients

• Potato: 700 g
• Rosemary: 2 bunch
• Olive oil: 1 tbsp
• Sea salt: 0.3 tbsp
• Ground black pepper: to taste

Cooking steps

1. Wash the potatoes well.

   Required ingredients:

   • Potato: 700 g

2. In a large pot, bring a lot of water to a boil and add the potatoes. Cook until partially done. After 12-15 minutes, remove from heat and drain the water.

   Required ingredients:

   • Potato: 700 g

3. Remove the rosemary leaves from the stem and chop them finely.

   Required ingredients:

   • Rosemary: 2 bunchs

4. Sprinkle the potatoes with olive oil, adding a clove of crushed garlic (if available, use garlic-infused olive oil). Generously season with salt and pepper. Sprinkle with chopped rosemary and place on an aluminum baking tray.

   Required ingredients:

   • Olive oil: 1 tablespoon
   • Sea salt: 0.3 tablespoon
   • Ground black pepper:  to taste

5. Bake in an oven preheated to 200 degrees for 10-15 minutes.