I my opinion potatoes are such a popular side dish because they are easily available, inexpensive and usually easy and quick to prepare. Also, when starting from scratch, you have endless ways of how to make them, and the only limit is your fantasy.
In addition to that, I just recently learned potatoes are a good source of vitamin C, so this fact, plus all the above mentioned reasons, makes me love potatoes even more.
Talking about fantasy and improvising, I know potatoes and rosemary can hardly be a surprising combination for you – at the end of the day, it’s quite a classic combination. What makes this recipe slightly different is the preparation method: potatoes are first boiled and then baked, resulting in very pleasant texture of both, the potatoes themselves and the rosemary, which is not just fragrant but adorably crispy, as well.
And because the dish is not fried, we see it healthy enough.
Here is the recipe:
Prep and cooking time: 25-30 minutes
4 medium potatoes, peeled
few springs of fresh rosemary
a pinch of salt
2 tbsp olive oil
Using a mandolin or very sharp knife cut the potatoes in equally thick disks, around 1cm/1/3 inch. Preheat the oven to 200°C/390°F.
Bring to the boil in salted water and cook for 6-7 minutes. The right time will depend on the type of the potatoes and how thick the disks are. It is important to not overcook them at this stage, so try to pierce them with a fork – when the fork enters quite easily, without breaking them into pieces take them off the heat.
Drain right away. Oil the bottom and sides of a deep baking dish and arrange the potato disks slightly overlapping each other. Put some rosemary needles between every ring. Season with salt and drizzle the oil over the potatoes. Bake for 10-15 minutes in the middle rack of the oven, and transfer right under the grill for 5 more minutes.