Baked potatoes with rosemary

The classic combination of ingredients in this dish will never get bored. Fragrant potatoes can be served as a side dish or as a separate dish. Potatoes with rosemary - at first glance, the most common recipe, but not. The crispy toasted crust of potatoes, with the fragrant aroma of rosemary, will not leave indifferent every person trying this dish. Rosemary gives a special, piquant taste - a seasoning that excites not only appetite, but also improves memory and brain activity.

Julia

The author of the recipe

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Potatoes

500

Rosemary

Garlic

Beef fillet

100

Sunflower oil

White wine (dry)

Salt

to taste

Ground black pepper

to taste

Paprika

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 4 g

Fats 31 % 8 g

Carbohydrates 54 % 14 g

139 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 10 min

Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:
Step 9:
Step 10:
Step 11:
Step 12:
Step 13:

It is advisable to take small potatoes for this dish. First of all, it needs to be washed with a brush, since we will cook it in the peel. Dry with a paper towel.

In a bowl, mix sunflower oil, salt, pepper, paprika and rosemary. We lower the potatoes into it and let them marinate for a few minutes.

Cut the brisket into thin plates, pass the garlic through the press.

Preheat the oven to 200 degrees. Transfer the pickled potatoes to the roaster, add garlic, brisket and wine. Mix the products and pour water so that it covers the potatoes by one third. Cover the brazier with foil on top and bake in the oven for 40 minutes. Then remove the foil and bring the potatoes with rosemary to a golden crust.