Roasted Potatoes

Whether it is a simple everyday family dinner or a fancy dinner party with friends, this is an easy way to turn boring potatoes into a fantastic side dish.


Roasted Potatoes

  • Servings: 4
  • Difficulty: easy
  • Print



  • 500 g of small potatoes
  • 6 cloves of garlic
  • a few rosemary twigs
  • 1/2 of a lemon
  • olive oil
  • sea salt


  1. Wash the unpeeled potatoes, halve larger ones, if necessary. With the palm of your hand or with the blade of a large knife slightly crush the unpeeled garlic cloves. Put potatoes and garlic in a pot, salt generously (unpeeled potatoes need more salt), cover the potatoes with water and boil on a medium heat until cooked.

  2. Strain the potatoes and the garlic cloves and place them in a large pan. With a potato masher slightly press the potatoes but do not crush them. Rinse the rosemary, shake dry, put the twigs in the pan. Drizzle the potatoes with 2 – 3 tbsps of olive oil and fry them until golden brown and crispy; occasionally turn.

  3. Serve the potatoes drizzled with a bit of freshly squeezed lemon juice. Best served with roasted or grilled meats.



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