Description
A slightly modified recipe of baked potatoes from the magazine "School of Gastronome". My husband said that the delicious potatoes he didn't eat! Well, that's high praise! And what flavor was... mmm... This option can be prepared on the picnic in foil.
Ingredients
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Salt
1 tsp
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Vegetable oil
4 Tbsp
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Rosemary
1 tsp
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Garlic
3 tooth
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Potatoes
800 g
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Black pepper
-
Seasoning
Cooking
Garlic peel, finely chopped. Rosemary disassemble on the leaves.
Add the vegetable oil, salt, pepper, Provencal herb and leave to infuse for 10 minutes (can be longer).
Wash potatoes, dry and place in a bowl, roll in garlic butter.
Preheat the oven to 200 degrees. Potatoes put into a form and bake for 25-30 minutes. Once potatoes turn over to evenly cooked. At the picnic each potato wrap in foil and cook on coals in the usual way. Eaten directly from the skin.
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