Following the potato recipes, we also have the Oven-baked Potatoes with Rosemary; I definitely needed to change the photo of this side dish soon! I finally decided, so after the Oven-baked Sandy Potatoes with Curry, I present to you one of the most classic Italian recipes still around! The must of home cooking and not only, indeed, if you think about it, whenever we are at a restaurant and indecisive about which side to choose, we all dive straight into oven-baked potatoes!
In fact, this potato side dish is one of the most famous in the World, I would say, more or less like salad, don’t you think? Easy, versatile, economical, and always delicious! It’s hard to go wrong, even if some pitfalls or traps lurk in this dish. My mother and my two grandmothers, and I also recommend this, emphasize that salt should be added only during the last minutes of cooking. This will prevent the potatoes from softening and losing the much-loved crusty layer they should have. You should not overdo it with garlic and especially with extra virgin olive oil.
During the explanation of the steps of this recipe, I will explain everything clearly so that you too can become experts in oven-baked potatoes with rosemary. Below you will also find other recipes that can be made with potatoes. Easy and delicious recipes, I assure you. You can choose between potatoes with fennel seeds, Bavarian potatoes with foil, potatoes with yogurt sauce, or transform them into crispy patties to be baked in the oven. Let me know if you like them!
Below the recipe you’ll find a box with all the social media channel links where you can choose your favorite one and start following my blog Le Ricette di Bea! I await you every day in the Facebook Group and Fan Page with the Recipe of the Day, in the Instagram stories with live broadcasts from my kitchen and many fun reels. The Tik Tok profile where we have fun cooking together.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 309.94 (Kcal)
- Carbohydrates 43.15 (g) of which sugars 2.01 (g)
- Proteins 5.14 (g)
- Fat 14.25 (g) of which saturated 2.07 (g)of which unsaturated 0.12 (g)
- Fibers 5.24 (g)
- Sodium 209.52 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Oven-baked Potatoes with Rosemary
- 6 potatoes (medium-large)
- 3 cloves garlic
- 3 sprigs rosemary
- 2 tablespoons extra virgin olive oil
- 1 pinch salt
- 1 pinch pepper
Tools to Prepare Oven-baked Potatoes
- 1 Bowl
- 1 Cutting board
- 1 Knife
- 1 Peeler
- 1 Baking tray
- 1 Parchment paper
- 1 Oven
- 1 Wooden spoon
- 1 Spoon
Steps of the Oven-baked Potatoes Recipe
Let’s start the preparation of Oven-baked Potatoes with Rosemary by preheating the oven in static mode to 356 degrees Fahrenheit. We will take only a few minutes for preparation, so the oven needs to be at the right temperature for cooking. Now take the potatoes and peel them with the potato peeler. Place them on a wooden cutting board and use a knife to cut them into wedges. I generally cut the potato in half vertically, that is, the longer side, then place the flat base on the cutting board and from there, I carve out three wedges. This way, you will have six similarly sized wedges from each potato.
Then I pour the potatoes into a bowl with high edges. Then I take the garlic and use about three cloves for the amount of potatoes for two people. We don’t like more, but if you are fond of garlic, you can add more. I break three sprigs of rosemary, I am lucky to have it on the balcony, so it’s always fresh and at hand. However, I don’t remove the leaves; I leave them whole as you can see from the photographs taken of this dish. Finally, I drizzle everything with two nice big tablespoons of extra virgin olive oil. I mix quickly with my hands or, if you don’t like the feeling of sticky hands, use a spoon.
Now take a nice large baking tray, place the parchment paper on it and pour over the potatoes we have seasoned in the bowl. As you see, I have not mentioned salt. It is not an error; indeed, we will not add it until the last minutes of cooking the potatoes with rosemary.
We put the tray in the oven and set a timer for about 25 minutes. A tip for the less experienced in cooking, the tray should be placed in the middle shelf of the oven; this will allow optimal cooking of our oven-baked potatoes. After this time, with a flat wooden spoon (if you want the spoon you see in the photos with the Le Ricette di Bea logo, you can write in the comments or chat), we will gently stir the potatoes. Do not be too vigorous; you risk breaking them or having them fall apart. Continue cooking for another 15 minutes or so.
After this time, sprinkle the potatoes with salt, give a quick stir, and place back in the oven for a couple of minutes. Just enough time to let the salt melt with the now high oven temperature. All that’s left is to serve this side dish of oven-baked potatoes alongside the main course we’ve chosen. If you like, try the recipe for Chicken Thighs in a Pan with Taggiasca Olives and Cherry Tomatoes, a perfect pairing of potatoes with chicken.
The rosemary potatoes pair well both with meat and fish, perfect all year round. An economical and delicious side dish, that always pleases both adults and children. I remind you that I am waiting for you every day here in my kitchen with many other easy and quick recipes like this one! I wish you a good appetite!!!
Storage of Oven-baked Potatoes:
If you prepare the potatoes the day before, just to anticipate the times, maybe you will need the oven for other preparations if you have a dinner, you can store them in the refrigerator. Of course, you will have to let them cool completely at room temperature. You will have to close the potatoes in a container with a lid; obviously, the next day, they will not be as crunchy as freshly baked, but they will still be delicious.
You can also freeze leftover rosemary potatoes, letting them cool and then closing them in an airtight container for the freezer. I generally store them this way for even a couple of weeks.
