Potatoes baked with rosemary

A very good recipe if you want to cook something quick, tasty, fragrant, and with ingredients that are always at hand. The perfect snack, a side dish to meat and vegetable dishes, such as chicken with garlic (link at the end of the recipe), or just a main course. If you have fresh rosemary - it is more fragrant but dried and ideal.

Ingredients

• 2 kg of potatoes
• olive oil
• a bunch of fresh rosemary or a small handful of dried
• coarse salt and freshly ground pepper

Directions

1. Peel the potatoes and cut them into small pieces.
2. In a saucepan bring the water to a boil and cook the potatoes in it until almost ready, but a little undercooked.
3. Drain and shake the potatoes well in a colander. This is done to make the surface of the pieces rough, so they will absorb the spices better. Leave in the colander for 10 minutes so that all the excess liquid is completely drained.
4. Preheat the oven to 220 degrees.
5. Place about two-thirds of the rosemary, a few good tablespoons of olive oil, salt, and pepper on a baking tray or the form in which you will cook the potatoes, and heat it in the oven.
6. Then put the potatoes there, and mix so that all the pieces were covered with rosemary oil.
7. Bake for about 30-35 minutes, stirring well every 10 minutes.