BAKED POTATOES

Ingredients · Yellow-fleshed potatoes: 1kg
· Tuscan Rosemary: 2 sprigs
· Organic Extra Virgin Il Cavallino Oil
· Garlic: 2 sprigs
· Salt up: Q.b
· Thyme: 2 sprigs

Preparation To make baked potatoes, wash and peel the potatoes with a vegetable peeler, divide in half and then into quarters, then cut them into small cubes.
Bring plenty of water to a boil in a saucepan and then boil the potato cubes for 5 minutes, after this time drain the potatoes with a skimmer and transfer them to a bowl.
Flavor with fresh thyme leaves. Season with organic Il Cavallino extra virgin olive oil, salt and mix with a spoon to give them the best flavor.
Preheat the oven in ventilated mode to 200 °, taking care to keep the empty pan inside that will be used for cooking the potatoes.
When the oven has reached the temperature, remove the pan and pour a drizzle of oil on the bottom. pour in the potatoes and add the sprigs of Tuscan rosemary and the two whole cloves of garlic, without peeling them.
Cook the potatoes in a preheated convection oven at 200 ° for 1 hour or until the potatoes are crispy and golden. During cooking it is recommended to stir the potatoes at least every 20 minutes for even cooking.
When cooked, take your potatoes out of the oven, remove the garlic cloves and let them cool and then bring them to the table immediately!