Jamie Oliver`s Rosemary Potatoes

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Darth Vader
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22/01/2018
"The tastiest potatoes we`ve ever had! Crunchy outside and fluffy on the inside, with a unique, overpowering aroma. Try them and share."
Preparation20 min.
Cooking50 min.
Тotal70 min.
Servings4
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  • Rating4 out of 5

Ingredients

  • potatoes - 53 oz (1500 g)
  • garlic - 5 cloves
  • sea salt - 1 pinch
  • olive oil - 2/5 cup (100 ml)
  • black pepper - 2 pinches
  • vinegar - 2 tablespoons
  • rosemary - 1 bunch
measures

Preparation

Clean and chop the potatoes coarsely. Put them in water with a little salt and boil until semi-cooked. Drain in a colander and place in a tray smeared with a little olive oil. Salt them and add black pepper.

Turn the oven on and put the potatoes to bake at 374°F (190 °C) for 30 min. Make a dressing in a bowl from the vinegar, olive oil and rosemary leaves, stir.

Mash the garlic cloves with a knife but don't peel them.

Take the tray with the potatoes out and press them carefully with a slotted spoon, just to crack and flatten them.

Put the garlic randomly between the potatoes and distribute the dressing on top in order to season all of the potatoes.

Return the tray to the oven, lower the temperature a bit and bake another 15-20 min. to a golden color.

When serving, remove the garlic peels.

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