Rosemary is a very fragrant spice that tolerates high temperatures well. In addition, it goes very well with many products - meat, fish, vegetables. Dishes cooked with it acquire an intense, pleasant aroma. One of the most popular Mediterranean specialties is potatoes baked with rosemary and feta.
It is necessary
-
- 4 large potatoes;
- rosemary;
- 2 cloves of garlic;
- 250 g feta cheese;
- 1 handful of black olives
- salt;
- butter.
Instructions
Step 1
For cooking, it is better to take non-boiled potatoes, otherwise at the exit you risk getting a kind of potato porridge-smear instead of fried ruddy pieces. Peel the potatoes, cut them into cubes with a side of 1 cm. You can make larger pieces, but then the cooking process will be noticeably delayed. Transfer the potatoes to a fireproof baking dish, lightly salt, and spread the butter flakes over it.
Step 2
Heat the oven to 220 ° C, send the potato dish into it and bake until a light crust forms on the surface of the root vegetables.
Step 3
Peel the garlic and cut into thin slices 3-4 mm thick. Rosemary can be either in the form of a ready-made seasoning, or in the form of fresh sprigs. In the second case, just pluck the leaves from them. Do not rush to discard the twigs themselves, they may come in handy later as skewers for meat, for example.
Step 4
As soon as the potatoes are browned, remove the mold from the oven, add a little more butter, distribute the garlic and rosemary slices evenly, stir, return the mold to the oven. It is very important to carry out this procedure not too early, otherwise the garlic will burn, become black and bitter. Bake the potatoes for the next 5 minutes, after which you will have to remove the mold again and stir in the pitted black olives and feta cheese. If you do not have such cheese, you can replace it with soft cheese.
Step 5
Stir the resulting dish well and put it in the oven again for the last 10 minutes. If you like fried crust, you can hold it longer. In general, it takes 30 minutes to 1 hour to cook rosemary potatoes. It all depends on the type of potato, the size of the cubes and the characteristics of your oven.
Step 6
Natural unsweetened yogurt with the addition of herbs is well suited as a sauce for this dish.
