According to the famous painting of van Gogh we're potato eaters. Well, we do love potatoes but not as much as the Dutch were used to in the past.
Thankfully our menu is now a days much more varied and besides potatoes there are rice, pasta, couscous etc. Next to all those substitutes the're also more methods of preparation than boiling. At this moment our favourite method is roasting the potatoes with rosemary and oliveoil in the hot oven. It is so simple I almost forgot to share this tasty recipe.
Roasted potatoes with olive oil and rosemary
750 gr. potatoes; skinned and cut in wedges
1 tbsp dried rosemary
3 tbsp. olive oil
sea salt
Wash the potatoes and dry them very well otherwise they don't become crispy. Preheat the oven 400 dgr. F. (200 dgr. C.). Pour the olive oil in a shallow but big ovendish. Add the potatoes and the rosemary and mix it with your hands. Take care that all the potatoes are covered with the olive oil. The potatoes must be spread in one layer. Bake them golden brown and crispy in the middle of the oven in 35 - 45 minutes. Serve them with sea salt.
1 comment:
Those look great, so crispy! Glad we don't have to eat potatoes all the time anymore... love variety!
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