烤蒜香薰衣草土豆
简单香浓的烤土豆，搭配蒜香、辣椒粉和薰衣草，外皮酥脆，内里软烂。
- 烹饪时间
- 45 分钟
- 份量
- 380 kcal
- 材料
- ≈ $1.08
- 蛋白质
- 7 g
材料
- 1 Potatoes≈ $2.19 每千克 330 克
- 2 Garlic≈ $10.00 每千克 6 克
- 3 Fresh rosemary包装 20 克 约等于 $2.00 3 克
- 4 Olive oil 12 毫升
- 5 Salt 2 克
- 6 Paprika 2 克
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
削去土豆皮，切成厚块。
将土豆块与油、盐、辣椒粉、捣碎的蒜和薰衣草枝叶拌匀。
将土豆块单层铺在烤盘上。
以200℃烤35–40分钟，中途翻面一次，烤至金黄色。
用刀尖试探，中心应易穿透。
小贴士
- 为什么这样做
- Add the garlic and rosemary after mixing with the oil so the aroma soaks evenly into the potato. If you add them first, they burn during baking.
- 可替换食材
- Replace the rosemary with 1 tsp of dried thyme or 1 sprig of fresh. You can leave out the paprika, or add ½ tsp of ground pepper instead.
- 常见错误
- The potato will be dry if you flip it before 20 minutes of baking. Check the crust: if it has cracked, it's already overdried.
- 保存与加热
- Keeps for 3 days in the fridge. Reheat in the oven at 180 °C for 10 minutes with 1 tbsp of water on the baking tray so it doesn't toughen.
- 搭配建议
- Serve with stewed mushrooms or a simple cabbage and apple salad. Works as a side for lean meat or on its own.
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