The Italian baked potato recipe is very simple and tasty. You can use whole small spring potatoes, or normal potatoes cut into slices. The rosemary gives a special flavor and the mix with olive oil reminds of the authentic Mediterranean taste. Potatoes with rosemary are ideal for a lent day, with a salad, or can be an excellent garnish for steaks or fish.
So, wash the spring potatoes thoroughly (with the brush) and put them in a tray. If you do not have spring potatoes, wash them, peel and cut them into slices. Sprinkle them with olive oil, freshly ground salt and mix well, to be smeared well on all sides. Break the leaves from a fresh rosemary stem and sprinkle them over the potatoes.
Give the tray in the oven at 180 degrees for 20-30 minutes.
Serve warm. In this case they accompanied a baked rosemary salmon, with steamed carrots.