The rosemary leaves withered after being soaked in the marinade for about 5 hours inside the fridge (I prepared in advance) and tasted bitter after baking. Oh no... Gotta add this just before baking next time.
小雨 enjoyed her chicken stock congee with baked potato bits. She didn't notice the slight tinge of bitterness some potato cubes got from the rosemary leaves, or I managed to pick those untainted ones. Phew! (＾ｰ^)ノ
Oven-Baked Potatoes (Patate Al Forno)
Adapted from Easy Italian Cookbook by Jennifer Donovan, page 138
Makes 2 servings
200g of red potatoes (about 3 small potatoes, peeled and cut into 1cm cubes)
Leaves from 3 small rosemary sprigs
1 clove of garlic, crushed
1+1/4 tsp olive oil
1/8 tsp kosher salt
1/8 tsp ground black pepper
1. Preheat the oven to 200 degree celcius.
2. Place all the ingredients in a bowl and toss to combine.
3. Spread over a large baking tray lined with parchment paper and bake for 50 mins, until the potatoes are golden brown and cooked through. Turn the potatoes and rotate the baking tray after the first 15 mins, next 15 mins, another 15 mins, then last 5 mins.
i. You could scrub some potato skins clean and leave them unpeeled, to include some iron in this side dish.
ii. You can skip rotating the tray if your oven is fan-assisted (mine isn't).