:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/2pF7cfpv9HKlSNA394CQ/333e1223fac6b179fa1e39f9509620.jpeg "Baked potatoes in the oven")
Source: Pixabay: kirahoffmann
Baked potatoes in the oven
It's both incredibly tasty and a simple yet rich side dish that goes well with many main courses. Personally, I like to serve it with chicken, but sometimes it also dresses up fish on demand. I clean the potatoes thoroughly, leaving the skins on if they are nice and organic, for an even richer flavour.
Ingredients
- 5 large potato
- 3 tablespoon olive oil
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 clove garlic
- 1 teaspoon Rosemary (optional)
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Directions
Wash the potatoes and clean them if necessary. Personal tip: if you leave the skin on, the result will be much more succulent.
Cut the potatoes into larger chunks, but make sure they are roughly the same size so they cook in the same amount of time.
Put the potatoes in a heatproof tray and add the olive oil, salt, pepper, crushed garlic and rosemary.
Turn well so that all the potato pieces are coated with flavour. Here's a handy trick: if you cover them with foil and let them rest for about 10-15 minutes, the flavours will come together better.
Preheat the oven to 200 degrees and bake the potatoes for about 40-50 minutes, or until the potatoes are golden brown and crispy. It is important to stir occasionally to ensure that all sides are heated through.
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