Roast potatoes with garlic and rosemary
These roast potatoes with garlic and rosemary are delightfully crispy on the outside and soft on the inside. A simple side dish you can pop straight into the oven.
4 servings
Ingredients
- 500 g baby potatoes
- 2 medium garlic cloves
- 4 tbsp olive oil
- 1.5 tbsp rosemary
- 1 tsp freshly ground black pepper
- Pinch of coarse-ground Himalayan salt
Instructions
- 1
Preheat the oven to 230°C. Wash the baby potatoes and cut them into wedges (no need to peel them—the skins add a nice bite). Peel the garlic and cut the cloves in half. Place the potato wedges and garlic in an ovenproof dish. Toss with the olive oil and rosemary. Add the pepper and salt and give everything one last mix. Put the dish in the middle of the preheated oven. After about half an hour, they're ready to enjoy!
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