Few ingredients, full of flavor. Delicious, crispy garlic fries with parmesan are a real treat. A delicious potato dish is prepared quickly, and the oven does the rest. With delicious tzatziki or sour cream, the perfect dinner will be on the table quickly. Here comes the recipe.
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Ingredients for Parmesan and Garlic Potatoes
You will need: 1 kg of potatoes, 10 tablespoons of olive oil, 4 cloves of garlic, 100 grams of parmesan, 1 teaspoon of seasoned salt, 3 tablespoons of bread crumbs, 2 tablespoons of rosemary (chopped), 1 pinch of chili powder
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This is how parmesan and garlic potatoes are made
Here’s how to do it: Wash the potatoes well. Cut the bad parts. Peel the potatoes if necessary. Cut the potatoes into wedges and place in a large bowl.
Peel and press the garlic cloves. In a small bowl, toss the garlic with the olive oil, Parmesan, seasoned salt, breadcrumbs, rosemary and chili powder. Spread the garlic mixture over the potatoes. Mix the garlic mixture and potatoes well in a bowl.
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Preheat the oven to 200 degrees (top and bottom heat). Spread the garlic potatoes on a baking sheet lined with parchment paper. Bake the garlic potatoes in an unheated oven for an hour.
Can potatoes be eaten with their skins on?
Jacket potatoes are always cooked with the skin on. Boiled potatoes are peeled before cooking. But can potatoes be eaten with their skins on? Baked potatoes, for example, from the oven or from the grill?
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Basically, all waxy potato varieties can be eaten with the skin on. It is not harmful. “Mostly it’s about taste, because some potato varieties have thicker skins than thin ones,” said Nora-Sophie Kvett of the Federal Plant Variety Office.
If you prefer thin skins, it is better to use new potatoes. However, an exception to the rule is recommended for green or black spots: “They should be cut off for health reasons.”
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Tip: Perfect tzatziki with garlic potatoes
You will grow: 1 cucumber, 2 teaspoons of dill (frozen), 2 cloves of garlic, 250 grams of yogurt, juice of half a lemon, pepper
This is how it works‘s: Peel the cucumber, mix it with half a teaspoon of salt and let it rest for a while. After ten minutes, discard the spilled liquid. Fold the dill into the cucumber, crush the garlic, mix yogurt, juice of half a lemon and pepper. Maybe add salt.