Garlic Butter Oven Potatoes – Easy & Delicious Side Dish Recipe!

Oven potatoes with garlic and butter. Delicious and easy!

Everyone talks about tips and tricks to avoid accidental cutting (simple: chopsticks or spatulas on both sides of the potato!).

1. The aim is to open the slices when baking so that salty butter/fat can drop between the slices and the edges become crispy. Without subjects you get normal fried potatoes!
2. To fan you need thin slices (ideally 2 mm), which you can cut far enough (1 cm from the floor). Oval potatoes are better suited than round.
3. The water is crucial. Pour, pour, water, water, to promote the dialing and let the delicious oil drop between the slices!
4. Cook the potatoes in a moderately hot oven and then bake it crispy with a hot air oven. So you can easily prepare potatoes of different sizes.

5–6 x 250 g potatoes, normal or flour -cooking, preferably oval, cleaned clean
1 1/2 teaspoon of native olive oil extra
1/4 teaspoon of food salt/kosher salt
PREPARATION:
1/4 cup of native olive oil extra
1 1/4 teaspoon of food salt/kosher salt
4 cloves of garlic, with bowl, crushed (optional)
3 branches of rosemary (optional, but recommended).
Bacon.

1. Cut off the thin slices from the bottom so that the potatoes remain stable. Cut 2 mm thick slices and use the chopsticks or swamp users to avoid cutting through. Rub/sprinkle with 1 1/2 teaspoon of oil and 1/4 teaspoon of salt.
2. Bake at 200 ° C (circulating air 180 ° C) for 30 minutes. Pour the oil over it, salt and garlic and rosemary on a baking sheet. Bake for another 40 minutes, pouring oil every 10 minutes (oil between the panes is important) until the potatoes are cooked. Turn up to 220 ° C (circulating air 200 ° C), water and bake for 10–15 minutes until the potatoes are golden brown.