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.
1
Wash the potatoes well.
- 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.
- Potato: 700 g
3
Remove the rosemary leaves from the stem and chop them finely.
- 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.
- 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.
