Very light baked potatoes! Instead of the classic baked potatoes, I made them lighter. This is a very easy recipe within everyone’s reach, ideal for accompanying meat and fish main courses: meat and fish.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Summer, Autumn
Ingredients
- 6 Large potatoes
- A drizzle of olive oil
- Salt and pepper to taste
- Rosemary to taste
Tools
- 1 Baking tray
- Parchment paper
Preparation
Let’s see how to prepare the potatoes.
The procedure is very simple: peel and wash the potatoes, cut them into pieces, and pat them a little dry with paper towels. Line a baking tray with parchment paper. Place the potatoes on the tray, season with salt and pepper, add a drizzle of oil. Chop the rosemary or leave the leaves whole as you prefer, add the rosemary leaves and mix well with your hands. Bake in a preheated oven at 356°F for about 40 minutes; cooking time also depends on taste: those who like them soft will leave them a little less, while those who like them crispy will leave them a bit longer.
Notes
I recommend turning the potatoes halfway through cooking, at most twice, so they stay firmer.
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