Baked rosemary potatoes with garlic marinade

Rosemary potatoes are one of my favorite side dishes. They are just so beautifully versatile and go well with many different dishes. Whether as a universal accompaniment to different types of meat or as a simple snack – they are wonderful.

In order for the potatoes to have an intense taste in the end, it is important to turn them carefully in the marinade and then lay them out on a baking sheet. It becomes particularly delicious when individual potatoes are still covered with pressed garlic, as it becomes crispy when baked. This ensures a nice chewing experience when consuming. You should also use fresh rosemary and put it finely chopped over the potatoes.

My rosemary potatoes go ideally with meat and vegetable side dishes or with a delicious salad. Look at you like in mine Recipe collection for more ideas.

Easy recipe

Baked rosemary potatoes with garlic marinade

Crispy oven-baked rosemary potatoes with a savory garlic marinade make an easy side dish for many meals.

Prep time

10 min

Cook time

40 min

Yield

3 servings

★ 3.0 · 11 ratings

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Ingredients

− 3 +

• 300 gpotatoes
• 3 tablespoonsolive oil
• 2 clovesof garlic
• 1 sprig rosemary
• 0.5 teaspooneach salt, bell pepper, paprika powder
• 1 pinchnutmeg

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Instructions

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1. Wash the potatoes and cut into quarters with the skin longways into wedges.
2. Mix the olive oil with the pressed garlic cloves, salt, pepper, nutmeg and paprika powder to a marinade. Finely chop the rosemary and add.
3. Now turn the potatoes in the marinade and place on a baking tray lined with baking paper.
4. Bake the potatoes at 160 degrees convection for about 30-40 minutes.

Nutrition per serving

Calories

201 kcal

Protein

2.2 g

Carbohydrates

18.2 g

Sugar

0.9 g

Fat

13.8 g

Saturated fat

1.9 g

Fibre

2.2 g

Salt

0 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace