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🍽️ Crispy Rosemary Potatoes from the Oven

135 kcal · 30 min · 4 servings

Ingredients

• 800 g new potatoes
• 1 tbsp oil, neutral (or olive oil)
• 1 tbsp, level rosemary needles
• 1 tsp, level sea salt, coarse
• to taste garlic clove(s)
• to taste chili (or pepper, a few turns from the mill)

Instructions

1. 1. Thoroughly wash the potatoes under running water. Use a brush if they are very dirty. Do not peel the potatoes. Then pat them completely dry with a kitchen towel.
2. 2. Cut each potato in half. Cut the two halves again lengthwise so that you end up with four long wedges per potato.
3. 3. Finely chop the rosemary leaves. Put the potato wedges, the finely chopped rosemary, the oil, the salt, the other spices, and the pressed garlic into a large bowl.
4. 4. Mix the ingredients in the bowl well with your hands or a spoon. Make sure that every potato is evenly coated with the marinade.
5. 5. Line a baking sheet with baking paper. Spread the marinated potatoes out flat on the sheet.
6. 6. Preheat the oven to 200 degrees Celsius. Set the baking temperature to top and bottom heat.
7. 7. Slide the sheet into the oven and bake the potatoes for about 20 minutes.
8. 8. After 20 minutes, change the oven setting to 250 degrees Celsius. Switch to top heat only.
9. 9. Bake the potatoes for another 5 minutes at the higher temperature. Make sure they turn golden brown.
10. 10. Optional: Grate some Parmesan cheese over the potatoes during the last 5 minutes.
11. 11. Take the potatoes out of the oven. Note: You can omit the garlic if you do not like it. The potatoes taste delicious even without garlic.

Nutrition per serving

• kcal: 135
• Protein: 3 g · Fett/Fat: 2 g · Carbs: 25 g