3-4 servings; 30 min preparation
It’s a classic combination, but yet again with a modern spin on it. Rosemary and potatoes go perfectly together, but if you add a couple of garlic cloves and a little bit of a salty parmesan cheese on top, this dish will gain so much extra character. Leave the casserole in the oven and spend some quality time with your family. Before you know it, you will have the perfect side-dish for fish or meat.
- 400 g baby potatoes
- 2-3 sprigs fresh rosemary
- 4-5 garlic cloves
- sea salt
- 2 tbsp olive oil
- parmesan cheese
Preheat your oven to 210 degrees C/400 degrees F.
Wash the potatoes so any dirt is removed. Put the potatoes with the skin in a casserole. If the potatoes are too big, cut them in half. Add the garlic cloves with the skin and the rosemary sprigs to the potatoes. If you don’t have any fresh rosemary, use 2 tbsp of the dried herb. Add the olive oil and shake the casserole so that all potatoes are covered with the oil. Toss some sea salt on top. Cover the potatoes with the grated parmesan. Roast the potatoes for 30 min. Let them cool a bit. Enjoy!