Ingredients
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Potatoes – 8
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Garlic – 4 cloves
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Butter – 2 tbsp
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Olive Oil – 2 ¾ tbsp
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Rosemary – 2 tsp
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Sea Salt – to taste
Recipe
If somebody would have told me a few weeks ago that a dish of potatoes would win me over, I would not have believed it. This affordable vegetable has been cooked in all possible ways. Everyone fried it, boiled and stewed, baked, served as hash browns or a filling for pies. But I’m sure that you haven’t tried it like that before. The result made it clear how little I know about potato dishes.
Portuguese style potatoes with rosemary and olive oil are so delicious that one serving will certainly not be enough. In Portuguese restaurants, it is served with meat or fish, as well as more exotic cuttlefish or octopus. But honestly, this dish is perfect on its own.
Steps
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1
Done
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Take 8 potatoes and wash them thoroughly. Boil until cooked, set aside and wait until they cool. |
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2
Done
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Now each potato needs to be pressed down with a spoon. They should crack slightly, but not fall apart. |
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3
Done
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Choose the pan in which you will bake. Pour olive oil into it. Cut the cloves of garlic into slices. They need to be evenly distributed along the bottom. |
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4
Done
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Put the potatoes in the pan with their smashed sides up. They should fit in the pan tightly. Sprinkle the potatoes with rosemary and coarse sea salt. |
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5
Done
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Dice butter. Put 1–2 cubes on each potato. Top with a little olive oil (optional). |
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6
Done
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Set the oven temperature to 350 °F (180 °C). Put the potatoes in the oven. They should become golden brown. |
According to the original recipe, it is better to use new potatoes. But you can cook the ones that are available. So that all of them are boiled first, and then baked evenly, choose potatoes of about the same size. If you have fresh vegetables or fried mushrooms at home, they will make the dinner perfect with these Portuguese potatoes!
