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Oven roasted potatoes with rosemary

Aktualisiert: Feb 20

This recipe is just perfect if you do not have a lot of time but want to eat something super delicious! Our oven roasted potatoes are as addictive as pommes frites but so much healthier. Do not hesitate to add other kinds of vegetables. We love to add parsnips, sweet potatoes and pumpkin.

Season: All

Preparation time: 10 Min.

Total cooking time: 60 Min.


Ingredients (2 portions):

  • 500 g potatoes (see Tips & Tricks below)

  • 2 tbsp olive oil or coconut oil

  • 1 tbsp rosemary (whole)

  • A pinch of salt

Optional:

  • 4 cloves of garlic

  • ½ tsp sweet paprika powder, chili powder to taste

  • 1 small avocado (ca. 160g)


Tips & Tricks

Potatoes: You can use any kind of potatoes! On the photo, we used a 50/50 mixture of sweet potatoes and classical waxy potatoes. We also recommend to add different kinds of regional potatoes, for example, the famous blue St. Galler potatoes

Oil: If you prefer to roast your potatoes at higher temperatures, we recommend coconut oil. Even when heated up to 200°C, it will not lose its nutritional quality.


Procedure:

  1. Preheat the oven at 170°C, circulating air

  2. Wash your potatoes. Feel free to peel them, but you do not need to do this if you use organic produce. Cut the potatoes in small quarters as showed on the photo.

  3. Brush a baking tray or baking form with a little bit of oil. Mix rosemary, salt, (optional spices or garlic cloves) and the remaining oil. Add potatoes along with the mixture on your baking tray.

  4. Bake the potatoes at 170°C at circulating air for 40-50 minutes. After every 20 minutes, turn them around until the edges turn gold brown. You can also use higher temperatures up to 200°C if you prefer your potatoes crispier and darker. Remember to keep an eye on them then!

  5. Optional: Serve them with half an avocado for each person. Or add one of our delicious pestos. We love our oven roasted potatoes with Bärlauchpesto or Pesto Genovese (coming soon!)

Nutritional values per portion (with 250g potatoes and 250g sweet potatoes and 1/2 avocado): 460 kcal | 6 g protein | 44 g carbs of which 6 g sugar | 28 g fat | 12 g fibre


CO2 emissions per portion (same ingredients as for nutritional values): approx. 150 g

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