Rosemary baked potato(bin fen mi die xiang kao tu dou li )

Rosemary baked potato

Introduction:

"How many patterns can rosemary match with potatoes? Most of the time, inspiration is triggered only in the unexpected moment, the flash of lightning. Take out all kinds of frozen vegetables from the refrigerator, match them with the ready-made steamed potatoes on the table, attract the eyes with colorful colors, and then enter the oven to slightly dry the skin, so that it has an unusual origin. Simple seasoning highlights the aroma of rosemary. A dish of colorful potato chips soon came to the end. In fact, you don't need to waste time in the oven, just mix well, and you can enjoy it on the table. If you change the plate into a crust and sprinkle it with a layer of masurilla, it can also be a delicious pizza

Production steps:

Step 1: Materials

Step 2: take the leaves of rosemary, wash and chop them

Step 3: dice ham sausage

Step 4: peel and dice the potatoes

Step 5: pour the diced vegetables and meat together

Step 6: add oil and mix well

Step 7: add salt and mix well

Step 8: Sprinkle with black pepper and mix well

Step 9: add crushed rosemary

Step 10: mix well

Step 11: pour into the baking tray and spread out

Step 12: put in the oven, middle layer, heat up and down 220 degrees, bake about 15 minutes

Step 13: the skin is slightly dry and comes out of the oven

Materials required:

Cooked potatoes: 200g

Corn kernels: 20g

Diced carrot: 20g

Cooked peas: 20g

Ham sausage: 40g

Rosemary: 3 G

Oil: 1.5 tbsp

Black pepper: right amount

Salt: 1 / 2 teaspoon

Note: like a bit more dry, you can burn the surface golden and then out of the oven. Diced vegetables can be changed as you like. No rosemary can be replaced by other spices.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Bin Fen Mi Die Xiang Kao Tu Dou Li