Baked potato with rosemary and black pepper(kao mi die xiang hei jiao tu dou )

Baked potato with rosemary and black pepper

Introduction:

"In food magazines, there are often introductions about baked potatoes, and also about using rosemary to roast potatoes, which can be said to be the compatibility of stir frying. When it comes to rosemary, its English name is rosemary, which is used to bake bread. After baking, you have the feeling that you can't leave it, and you will definitely want to eat a big piece of it. It happens that my family also grows one. It's thick and long. It can survive in winter and flourish in summer. Baked potatoes can be dried or fresh. Dried potatoes can be packaged with spices and can be found at the herbaceous seasoning counter. "

Production steps:

Step 1: peel the potatoes, cut them into hob pieces, put them in a large bowl, add rosemary spices, butter and garlic salt, and stir them evenly by hand;

Step 2: preheat the oven 400F, spread butter around the pan, then pour in the mixed potatoes, evenly spread them in the pan, and put them in the oven;

Step 3: bake for about 30 minutes, the time may vary, mainly until the potato surface is deep golden.

Materials required:

Potatoes: about 2 pounds

Rosemary: 2 full teaspoons

Black pepper: 2 tsp

Butter: 2 tbsp

Garlic salt: 1.5 TSP

Precautions: first, if you don't have garlic salt at home, you can smash a few garlic and add refined salt; second, if you spread some butter on the baking plate, the potatoes won't stick to the baking plate, so the plate is easier to wash; third, if you don't have butter, you can use vegetable oil, but I don't feel the smell of butter when baking. 4、 In addition to rosemary, some herbs such as parsley, basil, thyme and sage can also be added.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Kao Mi Die Xiang Hei Jiao Tu Dou