Potatoes with rosemary and green onions


When I made the braided pork loin that I posted yesterday on the blog, I also made some potatoes in a way I hadn’t made before. I preferred keeping them for today, avoiding the information mingling and getting lost, especially because they can constitute a meal by themselves (yes, there are also vegetarians, there are fasting days, there are also days when meat is too expensive). Here goes: First, I boiled the potatoes in water with a bit of salt. Then I cut them into quarters (size matters very little, they are already boiled and the idea is to cut them so that they brown rather fast and they borrow the taste of the rosemary and green onions which I put in the skillet with them). I drizzled a bit of oil over them, I threw in the skillet two crushed garlic cloves with skins, I put the skillet on the stove (you can also use a griddle, a stove or an oven, which I dearly recommend). I put the grill lid on and kept the potatoes for ten minutes at 200 degrees Celsius. I stirred them twice during that time.

There’s nothing simpler. If you want, you can sprinkle some salt and pepper over them. You can serve them with green salad or with tomatoes. Maybe with a bit of cheese.

Stay healthy.


Special thanks to
Oana Bodnariuc, Authorized Translator

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