Delicious vegan, gluten-free, eggs-free, nuts-free and soy- free garlic and rosemary roasted potatoes – a perfect French side dish.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 50 mins – easy
🍽 4 servings – 261 kcal per serving
|
Serving
236g |
Fat
7g |
Sat. fat
0g |
Sodium
155mg |
|
Carbs
46g |
Fibers
4g |
Sugars
2g |
Proteins
4g |
INGREDIENTS
- ¼ tsp black pepper
- ¼ tsp salt
- 2 lb potatoes
- 2 tbsp olive oil
- 1 tbsp rosemary
- 3 cloves of garlic
TOOLS
- 1 knife
- 1 baking sheet
- 1 hard brush
- 1 bowl
- 1 wooden spoon
- 1 oven
STEPS
To prepare the garlic, peel it. Next, mince the peeled garlic and chop the rosemary.
Scrub the potatoes using a hard brush.
Cut scrubbed potatoes halfway.
Grease a baking sheet with 1 tablespoon of olive oil.
Place the potato halves in a bowl. Drizzle 1 tablespoon olive oil over the bowl. Mix in the rosemary and garlic minced. Add a quarter teaspoon of salt and a quarter teaspoon of black pepper to taste. To make the potato mixture, stir the ingredients in the bowl for two minutes with a wooden spoon.
Put the potato mixture in a baking sheet.
Preheat the oven to 400°F for 20 minutes.
Bake the baking sheet for 15 minutes in a hot oven. Remove the baking sheet from the oven and stir for 2 minutes with a wooden spoon. Bake for 20 minutes more to get garlic and rosemary roasted potatoes.
Turn off the heat and remove the baking sheet from the hot oven.
It’s ready to be served !
