Oven-roasted potatoes with garlic

Name: Oven-roasted potatoes with garlic
Ingredients: 500 g potatoes; 1000 ml water; 2 garlic cloves; 1 teaspoon dried rosemary; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon ground pepper; 3 tablespoons olive oil

Appetizers - Oven-roasted potatoes with garlic by Mihaela H. - Recipia

Oven-roasted potatoes with garlic brown at the edges, while the insides stay soft after 20 minutes in water and 20 in the oven. Sliced garlic, rosemary and oregano cling to the surface in the olive oil. I serve them with a green salad, with no dressing. Prep: 10 minutes. Cook: 20 minutes. Rest: 20 minutes. Total time: 50 minutes. Servings: 2. About 380 kcal and 5 g protein per serving.

Ingredients

500 g potatoes
1000 ml water
2 garlic cloves
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground pepper
3 tablespoons olive oil

Preparation

1. Peel the potatoes and cut each into 4 or 6 pieces. Allow about 10 minutes for prep. 2. Put them in 1000 ml of water for 20 minutes, then drain well. 3. Add the sliced garlic, rosemary, oregano, salt, pepper and olive oil. I toss them in a plastic bag until evenly coated. 4. Put the potatoes on a baking tray and bake for 20 minutes at 200°C, until browned and tender when pierced with a fork.

Notes

Store in a covered container in the fridge for up to 3 days; reheating in a pan keeps the edges firmer than reheating in the microwave. For a different flavor, replace the rosemary with 1 teaspoon of dried thyme. Serve them with a plain omelette. Starchy potatoes have a fluffier center, while waxy potatoes hold their shape better. The 20-minute soak is easy to cut short when you’re in a hurry; if you have time, leave them in the water for 30 minutes for crispier edges. Put them in the oven toward the end of your meal prep; if you double the amount, spread them over two trays so they sit in a single layer.