Potatoes baked with rosemary and garlic. Recipe with photo / Second dishes / Delicious

A tasty, aromatic and healthy dish. It can be served as a side dish to meat or fish or as a main dish.

Peel the potatoes, carrots, and onions and cut them into fairly large pieces (as in the photo).

Finely chop the rosemary and garlic (set aside 2 cloves for later) with a knife.

Put chopped vegetables, garlic and rosemary in a mold, add salt, pepper and mix.

Then add the broth to the vegetables and generously pour olive oil over them.

Cover the form with a lid or foil and place in an oven heated to 220 °C. Bake the vegetables until ready, about 35-40 minutes.

After that, remove the form with potatoes from the oven, add the remaining finely chopped garlic (2 cloves), and mix slightly. Then pour a little olive oil over the vegetables again (so that they brown nicely) and put them back in the oven, but without the lid/foil, for about 10 minutes.

As soon as the dish is browned, take it out of the oven and, if desired, sprinkle with balsamic vinegar. Serve the potatoes hot to the table. Potatoes baked with rosemary and garlic are ready.