Potatoes baked with rosemary, garlic, zest and butter

This recipe is a candidate for bookmarking because it offers the perfect baked potato. Soft, crumbly pulp and fragrant, ruddy, slightly crispy crust, soaked in a mixture of olive oil and butter. And also crazy aromas of baked garlic, rosemary and orange peel that complement the dish perfectly.

Ingredients

• Potatoes - 1 kg
• Orange (zest) - 0.5 pcs. (200 g)
• Garlic - 1 head
• Olive oil - 50 ml (3 tablespoons)
• Butter - 40 g
• Fresh rosemary - 3-4 sprigs
• Salt - 1 tsp
• Ground black pepper (optional) - to taste

Directions

1. Prepare all ingredients.
2. An orange is needed for the zest, half of the fruit is needed.
3. (For butter-cooking lovers, you can use a mixture of butter and olive oil. Or just olive oil.)
4. Preheat oven to 190 degrees.
5. Wash the potatoes thoroughly and peel them.
6. Place the potatoes in a saucepan, cover with water and bring to a boil. Boil the potatoes for 5-7 minutes.
7. Drain the potatoes and let them dry slightly. It is best to use a colander or strainer.
8. Pour 2 tbsp into a baking dish. tablespoons of olive oil and put the potatoes in it in one layer. Season with salt and pepper if desired.
9. Bake potatoes in a preheated oven at 190 degrees for 30 minutes, until golden brown.
10. While the potatoes are baking, prepare the rest of the ingredients.
11. Parse the garlic into cloves (do not peel it all the way).
12. Rinse the rosemary, pat dry and remove the leaves from the branches.
13. Wash the orange, dry it and carefully cut off a thin layer of zest with a knife. Cut it into thin strips.
14. Combine zest, rosemary leaves and garlic in a plate, add 1 tbsp. a spoonful of olive oil. Stir.
15. Transfer the butter to a plate and melt in the microwave on low power. For this purpose, you can use heating in a water bath.
16. Remove the potatoes from the oven and drizzle with melted butter.
17. Press the potatoes lightly with a potato grinder, flatten. This will increase its contact area with the oil and the crust will be tastier and rounder.
18. Apply a mixture of rosemary, garlic and zest in olive oil to the potatoes.
19. Return the potatoes to the hot oven and bake at 190 degrees for another 25-30 minutes.
20. A golden crust forms on top, side and bottom of the potatoes - it's time to get the mold out of the oven.
21. Transfer the potatoes to a platter, along with the herbs and garlic.
22. Baked garlic is as tasty as potatoes; when baked, it completely loses its characteristic strong smell and sharpness.
23. Serve these potatoes hot.
24. On top of the potatoes there is a slightly crispy salty crust, and inside there is a soft, crumbly pulp. The perfect side dish to overshadow the main course.
25. It is as tasty as it is beautiful, believe me.
26. Bon Appetit!