Hello, young Padawan
Today, it’s time for an easy recipe. Simply place all the ingredients in a dish, let it cook, and then savor the delicious result.
We will also shed light on a frequently overlooked herb, rosemary, which possesses both medicinal and aromatic qualities, as potent as they are subtle. I encourage you to click here to discover its essential benefits and find a delightful recipe for rosemary-infused water to enjoy this summer.
Let’s get started.
Baked potatoes, Chill style.
For 2-3 servings
600 g of roasting potatoes. Here, we love Charlottes. Tasty, delicate, not falling apart when cooked.
3 beautiful sprigs of rosemary
3 tbsp of olive oil
1 small glass of water, approximately 7 fl oz
1 small head of garlic
Salt, Madagascar pepper
Optional: Free-range chicken thighs. Count one per guest, but remove a tablespoon of olive oil from the three indicated.
Recipe
Preheat the oven to 356°F.
Peel and wash the potatoes, then cut them into quarters to obtain medium-sized cubes.
Next, in a gratin dish, place the diced potatoes, olive oil, water, salt, pepper and rosemary. Use your hands or a wooden spoon to stir everything thoroughly. The aim is to ensure all the potatoes are well coated with the mixture. Don’t forget to slip the rosemary sprigs under the potatoes. Finally, place the head of garlic in one corner of the dish.
For the chicken option: push the potatoes and place the chicken thighs against the side of the dish, skin side up. Then, “bury” the rosemary in the potatoes.
Cover the dish with aluminum foil, ensuring it doesn’t touch the food, or use the lid of your gratin dish if you have one. Place it in the oven and let it cook for about 50 minutes. After 30 minutes, remove the lid or foil, stir the vegetables, and continue cooking. The vegetables should be tender, and the chicken should be thoroughly cooked.
Remove the head of garlic and let the dish cool for a few minutes. When you can touch the head of garlic without burning yourself, peel each clove, put them together in a bowl, and reduce them to cream by pressing with a fork. Normally, they are already almost pureed, unless your garlic is very young, in which case you will need a few extra strokes with a fork. Add this cream to the dish and mix with the juice and the potatoes.
Set aside.
Presentation
The easiest way to serve this dish is to place it on the table without burning yourself. This way, your guests can ask for more, which is likely to happen.
These delightful baked potatoes can be paired with quick-cooking green vegetables like zucchini or green beans. To do this, add them when you uncover your dish, stir them well to hydrate them with the water and olive oil in the bottom of the dish, then put them in the oven until the end of cooking. For the green beans, I recommend adding them in the last five minutes of cooking to prevent them from drying out.
If you’re not a fan of chicken, these divine rosemary potatoes can also be enjoyed with fish, or a delicious pan of tofu and mushrooms (with rosemary too!).
Served with a light red, a good Loire wine will do the trick very well.
All that remains is for me to wish you an excellent appetite, a good weekend, and I’ll see you next Friday!
XO 🌱
