lunedì 19 marzo 2012
With its extremely fragrance Rosemary in the kitchen is what it is all about. It makes a wonderful addition to vegetables, fish, roasted meats and to prepare a delicious focaccia. Roasted potatoes also benefit from its use. Here below my personal recipe.
Rosemary roasted potatoes
1 kg potatoes
3 rosemary springs
4 cloves garlic
5 tablespoonfuls extra virgin olive oil
Salt and pepper
Preheat oven to 180°C. After peeling the potatoes cut them into chunks and put them in cold water for 1 hour. Put the potatoes pieces into a wide rectangular baking tin, together with the roughly chopped garlic cloves, salt, pepper and the fresh rosemary leaves. Drizzle with the extra virgin olive oil and bake for nearly 2 hours until they are deep golden brown.
Here it is a simple but extremely tasty side dish.