Roasted potatoes are a classic dish that pairs perfectly with meats, fish, or grilled dishes. With their crispy skin and aromatic spices, they make a delicious snack or a stand-alone dish.
Ingredients
1 kg potatoes
1 tablespoon of butter
1/2 teaspoon of hot paprika
1/2 teaspoon of sweet paprika
salt and pepper to taste
2 heads of garlic
a pinch of thyme and oregano
1 teaspoon of olive oil
a few sprigs of rosemary
Preparation
Wash the potatoes thoroughly, then parboil them whole, in their skins, for about 10 minutes. Drain and set aside to cool. The potatoes should not be soft.
Cut the potatoes into quarters or eighths, creating boat-shaped pieces. In a small pot, melt the butter, then pour it into a bowl. Add all the spices: paprika, salt, pepper, thyme, and oregano. Stir everything to make a uniform marinade.
Mix the cut potatoes with the prepared marinade, making sure to coat them evenly with the spices.
Drizzle the baking tray with olive oil and transfer the prepared potatoes to it. Cut the garlic in half, each head into two parts, and place them on the tray with the cut side facing up. Preheat the oven to 220°C and bake the potatoes for 20-30 minutes, until golden and crispy. Towards the end of baking, add a few sprigs of rosemary to give the potatoes an extra fragrance.