Today I made a potato that many may already know, but besides being delicious, I think it’s beautiful to serve as a garnish for dishes. Another easy and delicious recipe, follow along:
Ingredients:
- 2 large potatoes;
- 2 tablespoons of chopped fresh rosemary leaves;
- 6 tablespoons of olive oil;
- ½ level teaspoon of salt.
Mix the rosemary with the olive oil and salt and let it rest for at least 30 minutes to take on the flavor.
Preheat the oven to 200º C.
Clean raw potatoes, but keep them in their skins.
Cut a shallow “cap” of the potato and turn the cut side down so that it does not move around in the pan.
With a very sharp knife, make thin slices across the entire potato without reaching the end so as not to separate the slices or open them too much when baking.
Line a baking tray with aluminum foil and grease with olive oil. Place the already cut potatoes on it. Drizzle them with half of the olive oil and rosemary mixture, gently opening the slices so that the oil penetrates well.
Bake for 35 minutes. Remove, drizzle again with the other part of the olive oil with rosemary and return to the oven until they are well cooked inside and crispy on the edges. The oven time can vary from 1 to 2 hours depending on the size and quality of the potatoes, as well as the peculiarities of each oven, so the ideal is to check every 15 minutes.
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