Meet spring with young potatoes. The secret of this simple the side dish is the perfect combination of rich flavors and вкусов розмарина с чесноком. 
Time: 1 hour. 30 min. Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 680 gr. finger varieties of potatoes, cut in half along
- 3 cloves of garlic, chop finely
- 2 tbsp. l finely chopped rosemary leaves
- 2 tbsp. l olive oil
Recipes with similar ingredients: potatoes, garlic, rosemary
Recipe preparation:
- Preheat the oven to 190 ° C.
- In a large bowl, mix the potatoes with garlic, rosemary and olive oil. Add salt and pepper to taste. Distribute evenly on a baking sheet. Bake for about 35-40 minutes., Periodically turning until potatoes are baked and covered golden crust.
- Put in a beautiful bowl and serve.
