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Roasted potatoes with rosemary

Vegetables65 minutes4 people150 calories
1/52/53/54/55/5 (28 votes)
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By Irene Arcas

Roasted potatoes with rosemary1

This recipe is wonderful. We will have some delicious and tender roasted potatoes with all the flavor of garlic and rosemary dressing. Many times we roast potatoes in the oven and, after leaving them for more than an hour to cook in the oven, when we are going to eat them we see that they have remained a little raw or whole inside.

So with this double cooking system we are going to ensure that they are juicy and tender on the inside, but golden and crispy on the outside. The best of baked potatoes with the best of oven-roasted potatoes. In addition, as we will cook them in papillote, this will allow all the flavor of the dressing to penetrate, they will cook in their own juice with the heat of the steam and they will be very juicy.

It is a perfect accompaniment to fish, vegetable or meat dishes. And, without a doubt, with a little Homemade aioli that we will prepare with our thermomix they are to die for.

Roasted potatoes with rosemary

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With this double cooking system we are going to ensure that they are juicy and tender on the inside, but golden and crispy on the outside. The best of baked potatoes with the best of oven-roasted potatoes. In addition, as we will cook them in papillote, this will allow all the flavor of the dressing to penetrate, they will cook in their own juice with the heat of the steam and they will be very juicy.

Roasted potatoes with rosemary
  • Irene Arcas
  • Kitchen: Spanish, International
  • Recipe type: vegetables
  • Calories: 150
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 4 medium or small potatoes with the skin very very well washed so that no dirt remains (we will eat the skin)
  • 3 branches of rosemary, only the leaves (if we do not want the very whole leaf as it appears in the photo, we can chop them with a knife previously since the blades do not crush them completely)
  • 2 cloves of garlic
  • 40 g of extra virgin olive oil + a splash for later
  • 1 teaspoon of coarse salt
  • a few turns of freshly ground pepper
  • a splash of vinegar

Preparation

  1. We put all the ingredients (except the potatoes) in the glass. We shred 5 seconds, speed 7.

  2. While we open the potatoes in half cutting them lengthwise. That is, we would open it as if it were a sandwich bread so that the 2 flatter halves remain to be roasted.

    In each half we are going to make some cross cuts with a knife (like making crosses) on the surface so that the dressing penetrates better.

    We prepare 4 pieces of silver foil large enough to be able to wrap the 2 halves in each piece.

  3. We place 2 halves for each piece of paper and we brush them with the dressing. We will distribute all the dressing for the potatoes. We close the albal paper packages tightly and place each package inside the Varoma container.

  4. Without washing the glass, we put 700 g of water inside. Cover, place the varoma container on the lid and program 25 minutes, varoma temperature, speed 1.

  5. We preheat the oven to 200º.

    Taking care not to burn ourselves, we remove the potatoes from the paper and place them on a baking sheet with all the juice that remains inside each paper package, add a drizzle of oil on top and bake 20 minutes or until golden brown on the surface.


Discover other recipes of: From 1 year to 3 years, Salads and Vegetables, Easy, Varoma Recipes

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