Name: Crispy Potatoes (fingerling) with Rosemary
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 Servings
Ingredients: 1000 g firm-cooking potatoes - fingerling; 1 clove Garlic; 3 Zweige Rosemary; 2 tbsp Olive oil; Salt

Description

This recipe for crispy potatoes (fingerling) with rosemary is a simple and delicious side dish or a light main course. The potatoes are baked in the oven and refined with garlic and rosemary. The dish is vegan, gluten-free and is well suited for student cuisine. The preparation time is about 50 minutes and is sufficient for 4 servings.

Ingredients (5 ingredients)

1000 g firm-cooking potatoes - fingerling

1 clove Garlic

3 Zweige Rosemary

2 tbsp Olive oil

Salt

Preparation (8 steps)

Preheat oven

Preheat the oven to 200 degrees top and bottom heat. This step is done without the Thermomix.

Chop garlic

Thermomix® Setting

3 sec/Speed 7

Put 1 clove of garlic in the mixing bowl and chop for 3 sec./speed 7. Scrape down from the edge with the spatula.

Chop rosemary

Thermomix® Setting

3 sec/Speed 5

Put 3 sprigs of rosemary in the mixing bowl and chop for 3 sec./speed 5. Scrape down from the edge with the spatula.

Prepare potatoes

Wash, dry and halve 1 kg of firm-cooking potatoes (fingerling). This step is done without the Thermomix.

Mix potatoes with oil

Mix the halved potatoes in a bowl with 2 tbsp olive oil. This step is done without the Thermomix.

First baking process

Place the potatoes on a baking sheet lined with baking paper and bake in the preheated oven for 30 minutes. This step is done without the Thermomix.

Season potatoes

Return the baked potatoes to the bowl and mix with the chopped garlic and rosemary from the mixing bowl and salt. This step is done without the Thermomix.

Second baking process

Return the seasoned potatoes to the baking sheet and bake in the oven for another 10 minutes. Open the oven door from time to time so that the moist air can escape and the potatoes become crispier. This step is done without the Thermomix.

Finished cooking? Great! 🎉

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About this recipe

Crispy potatoes (fingerling) with rosemary are more than just a side dish for me; they are a reminder of my student days. Back then, the budget was tight, but the desire for good food was great. This simple dish, enhanced with a few fresh herbs, was often our salvation. It is down-to-earth, filling and incredibly versatile. The main role is naturally played by the potatoes. I prefer fingerlings because they have a fine skin that becomes wonderfully crispy when baked, while the inside remains pleasantly soft. Firm-cooking varieties are important as they retain their shape and do not fall apart. The garlic brings a pleasant sharpness and spice to the dish, which is perfectly complemented by the fresh rosemary. Rosemary has an intense, slightly resinous aroma that goes perfectly with potatoes. The olive oil not only provides the necessary moisture, but also a light, fruity note. The preparation with the Thermomix® makes the preparation much easier. Chopping garlic and rosemary is quick and even. Be careful not to mix the garlic for too long, as it can otherwise become bitter. For the rosemary, it is sufficient to chop the needles roughly. After the first baking process in the oven, when the potatoes have already taken on some color, the time has come to add the flavors. Mixing the potatoes with the garlic, rosemary and salt should be done carefully so that each potato is sufficiently seasoned. The second baking process is crucial for the crispiness. Briefly opening the oven door in between helps to let the moisture escape and make the potatoes even crispier. This recipe can be varied wonderfully. For a vegan version, simply use olive oil. If you like it a little spicier, you can add a pinch of chili flakes. Thyme or sage are also great alternatives to rosemary. For a vegetarian version, you can sprinkle some grated Parmesan over the potatoes before they go into the oven. The crispy potatoes go perfectly with grilled vegetables, salad or as a side dish to meat or fish dishes. But they are also a delight as a light main course with a dip, such as herb quark or aioli. Leftovers can be stored in the refrigerator and reheated the next day in the oven or in the pan. They also taste very good cold in a salad. The potatoes can also be prepared by washing them, halving them and mixing them with oil the day before. This saves time the next day.