Oven Potatoes with Rosemary and Whole Garlic
6 ingredients
8 steps
What you need
- 1 kg (2 1/4 lb) potatoes, yellow or all-purpose, peeled
- 5 tbsp extra virgin olive oil
- 4 cloves garlic, unpeeled, lightly crushed
- 3 sprigs fresh rosemary
- 1 tsp sea salt, plus extra to finish
- black pepper, to taste
Method
Restated from the original video
- 1
Heat the oven to 200 °C (400 °F).
- 2
Cut the potatoes into chunks of about 3-4 cm (1 1/2 in). Rinse them in cold water and dry them well in a towel.
- 3
Strip the leaves from 2 sprigs of rosemary and keep the third sprig whole.
- 4
In a roasting tin, toss the potatoes with the olive oil, garlic, rosemary leaves, salt and some black pepper until every piece is coated.
- 5
Spread the potatoes in a single layer with space between them, and lay the whole sprig on top.
- 6
Roast for 25 min without touching them, so the undersides crisp.
- 7
Turn the potatoes with a spatula and roast until golden and crunchy outside and soft inside, 20-25 min more.
- 8
Taste, add a pinch more salt if needed and serve hot, squeezing the soft garlic out of its skins over the potatoes if liked.
About patate al forno
Potato wedges roasted with olive oil, garlic, and rosemary until the outside turns crisp and browned while the inside stays soft. It's a plain side dish with almost no other seasoning.
What cooks argue about
What usually goes in
potato
olive oil
rosemary fresh
garlic
sea saltMore from Stella Andreou
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Imported from buildyourbite.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.