Roasted Potatoes with Rosemary, Wouldn't It be Fragrant to Roast Them Like This!

Name: Roasted Potatoes with Rosemary, Wouldn't It be Fragrant to Roast Them Like This!
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 6 (medium to small) potato; 1 (can be saved) Carob; 150ml Soy cream (or coconut milk); 5 cloves garlic; 6 sticks Fresh rosemary; 1 teaspoon Dried thyme; Some olive oil; Some Himalayan powder salt; Some Freshly ground black pepper

by Zhang Xiaoma's Recipe and Life

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Today I will share an oven dish, crispy potatoes with creamy sauce~ The potatoes are roasted at a high temperature, the outer skin is crispy, the inside is soft, and the taste of rosemary is looming, not to mention how fragrant it is! (Rosemary is still stealing from the neighbor [Secretly Observed R]) Potatoes are also a healthier carbohydrate food, carbohydrate is very important to the body, you must eat it!

The matching cream sauce is really versatile and versatile! It has appeared in many of my recipes! Why don't you get such a simple delicacy?

Ingredients

6 (medium to small) Potato
1 (can be saved) Carob
150ml Soy Cream (or Coconut Milk)
5 cloves Garlic
6 sticks Fresh Rosemary
1 teaspoon Dried Thyme
Some Olive Oil
Some Himalayan Powder Salt
Some Freshly Ground Black Pepper

Roasted Potatoes with Rosemary, Wouldn't It be Fragrant to Roast Them Like This!

1. Wash the potatoes, brush them well with a small brush, dry them with kitchen paper, and put them in a baking tray. Wash the beans, drain them, and cut them into two pieces. Spread the potatoes and beans evenly with olive oil, sprinkle with a little Himalayan powder and salt, put in the oven, and bake at 200 degrees for about 30 minutes, until the potatoes can be passed through with chopsticks.

Roasted Potatoes with Rosemary, Wouldn't It be Fragrant to Roast Them Like This! recipe

2. Take out the roasted beans and set aside. Cut the potatoes in the middle, do not cut them, stuff in a sprig of rosemary, drizzle with a little olive oil, and bake again in the oven for about 15 minutes, until the potatoes have browned edges.

3. While roasting the potatoes, make a creamy sauce: press the garlic into a mashed garlic. Put the soy cream, garlic puree, thyme, and Himalayan powder salt in a small pot and heat it over low heat.

4. Mix well until garlic fragrant and turn off the heat, set aside.

5. Stuff the roasted beans into the potatoes, drizzle with soy cream sauce, and sprinkle in an appropriate amount of freshly ground black pepper~

Tips:
1. Rosemary will become bitter after roasting, so it is not recommended to eat it after roasting~

2. The temperature of each oven is different. When baking, adjust the time according to the temper of your own oven, and always check the state of the potatoes to avoid bake or undercooking~