A while ago I found an amazing recipe for best roasted potatoes. It was Jamie Oliver’s and I was excited to try it. Mine then turned into crunchy baked potatoes with rosemary and garlic, but hey, close enough.
But I didn’t do it right away. Some time later I remembered this recipe. As I didn’t feel like looking for it again, I prepared potatoes solely from what I recalled. They were incredible.
These potatoes are an awesome side-dish for family-dinners. While they do take some time to prepare, they are worth every minute of it. It’s also really easy to make them.
Why should you prepare these crunchy baked potatoes with rosemary and garlic?
- It’s soft on the inside and crunchy on the outside
- It’s very easy to prepare
- The baked garlic gives it an incredible aroma and is really delicious to eat
- It’s vegan but everyone loves it
- Complements the main dish but is filling enough to serve as the main dish itself
Although there are countless recipes on the internet, I always go back to this one.
This dish has the Mediterranean feel for the rosemary and garlic combo. It can be served as a side dish at family holidays, with other baked goods like veggies, tofu and seitan. It can be added to meals with stews. I also love to have it just as it is, with no other food.
I am not the only one who cannot get over the taste of rosemary, the garlicky aroma, and that luscious crunch. My boyfriend loves these too as well as every person who has ever tried them.
I am a sucker for potatoes. They are incredibly useful in the kitchen for so many different dishes. I think I could even prepare them as a dessert – but that’s an entirely different story. The point here is, that they are an incredible food. Nutritious and delicious, the whole world loves them because of their texture and taste.
If you are a fan of potatoes too, then you need this recipe in your life. Give it a try and let me know what you think!
Crunchy Baked Potatoes with Rosemary and Garlic
Ingredients
- 8 potatoes medium-sized
- 6 garlic cloves unpeeled
- olive oil for baking
- 2 tsp salt
- rosemary fresh or dry
Instructions
- Peel potatoes. Cook them in salted water for about 15 minutes until nice and soft. Strain them.
- Grease your baking tray with olive oil. Cut potatoes in half and put them in a tray. No worries if they break apart, they will be delicious nonetheless.
- Crush unpeeled garlic cloves with a knife. Add them to the tray. Push them between potatoes in different places in the tray. Add a splash of olive oil and sprinkle with salt.
- Bake at 200°C for 1 hour. After that, add rosemary. If you add it at the beginning it will get burnt and won't be as tasty as it should be.
- After that bake for additional 15-20 minutes with ventilation on. You might want to check potatoes after 10 minutes so they don't get burnt.
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