Without a good side dish, the main course never feels complete — even the most elaborate dish can seem boring and unappetizing on its own. To avoid compromising on flavor, you need to do something special, and the solution is surprisingly simple.
With this recipe for boiled then oven-roasted potatoes, they turn out incredibly crispy on the outside. Thanks to garlic and rosemary, they get an irresistibly aromatic flavor. Your lunches and dinners will have a whole new intense taste that will leave you speechless.
Potatoes are a versatile food that allows you to make healthy and natural dishes while providing a good dose of nutrients. Here’s how to prepare them!
Recipe for Boiled and Oven-Roasted Potatoes
- Prep time: 15 minutes
- Cooking time: 30 minutes
- Total time: 45 minutes
- Servings: 3
- Calories: 220 per serving
Ingredients:
- 2 large potatoes
- 40 ml olive oil
- 50 ml water
- 3 crushed garlic cloves
- 3 sprigs of chopped rosemary
- 1 teaspoon baking powder
- 1 teaspoon salt
- A handful of chopped parsley
Preparation:
- Peel the potatoes, cut them into large chunks, and boil them in plenty of salted water for 10 minutes.
- Heat the olive oil in a pan, add the rosemary and garlic, stir, and let them brown.
- Drain the potatoes into a bowl. Remove the garlic and rosemary from the oil, add the potatoes to the bowl, and toss them well with a spatula to coat.
- Place the potatoes on a baking tray lined with parchment paper, spreading them evenly. Pour 50 ml of water into the tray.
- Bake in a preheated oven at 200°C (392°F) for 20 minutes, turning them at least once. Finally, transfer to a bowl and season with the fried garlic and rosemary.
Enjoy these super crispy and aromatic potatoes!
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