Crispy Garlic Rosemary Roasted Potatoes
Ingredients
- 750g potatoes, cut into large chunks
- 1 teaspoon baking soda
- 1 teaspoon salt (for boiling)
- A handful of fresh rosemary
- 2 garlic cloves, smashed
- Oil, as needed
- Salt and pepper to taste
Preparation
Preheat an oiled baking tray at 230°C/450°F.
Boil the potato chunks in 2 liters of water with 1 teaspoon each of salt and baking soda for 6 minutes.
Drain the potatoes.
Transfer the drained potatoes to the preheated baking tray.
Add a bit more oil, the smashed garlic, and rosemary.
Roast for 30-40 minutes until crispy.
Season with salt and pepper to taste.
Notes
This recipe serves 3 people, with each serving at 278 calories.
Using baking soda helps the potatoes brown evenly and become crispier.
