Ingredients
- 750 g waxy potatoes
- 1 clove of garlic
- 2 twigs rosemary
- 2 tbs olive oil
- 1/2 ts paprika powder
- salt, pepper
Preparation
1. Wash the potatoes thoroughly and cut them into wedges. Peel and mince the garlic. Remove the rosemary needles from the stems and chop finely.
2. Stir together the potatoes, garlic, rosemary, olive oil and paprika powder and season with salt and pepper.
3. Cut out a circle of baking paper with the help of a lid 24 cm.
4. Place the baking paper in the pot and add the potato mixture. Heat the pot at highest level up to the roasting window, then switch to a low level.
5. Place the Navigenio overhead and switch to low level, bake for approx. 10 minutes.
6. Then switch to the high level and bake the potatoes for approx. 5 minutes until golden brown.
Tip
- These oven-roasted potatoes taste particularly delicious if you add a few wedges of organic lemon to the mix before baking.
This recipe has been tested and approved by AMC.
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