Baby potatoes with olive oil and rosemary
Ingredients
For
4
personnes
- 1 kg of baby potatoes (or Ratte potatoes)
- 3 tbsp full-flavoured olive oil
- Salt, pepper
- 1 sprig of rosemary, crumbled
- 3 cloves of garlic
Tip
The full-flavoured olive oil will impart herbaceous notes (artichoke, vegetable, leafy, tomato plant, etc.) to the baby potatoes.
Instructions
Scrub the potatoes thoroughly (they will not be peeled). Wash and then dry the garlic cloves (without peeling them). Peel and finely dice the third garlic clove (you can also use garlic powder).
- Put everything into a mixing bowl. Then add the salt, pepper, rosemary and olive oil. Mix well so that the potatoes are thoroughly coated.
Arrange them in an ovenproof dish and bake for 45 minutes at 180°C, turning them gently from time to time. (If the potatoes aren’t quite golden enough at the end of cooking, return them to the oven under the grill for 5 minutes).
Tip
The full-flavoured olive oil will impart herbaceous notes (artichoke, vegetable, leafy, tomato plant, etc.) to the baby potatoes.
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