Oven-baked Rosamunda potatoes

The original recipe is from the blog lautasellinen rakkautta.fi. On that site the author mentions that her family values, loves and treats potatoes with great passion and that on their table potatoes could be served even every single day.

I absolutely do agree: one never gets bored with potatoes and they indeed can be made in so many different ways. For example oven-baked potatoes, cooked potatoes, potato wedges, garlic potatoes, röstis, mashed potatoes, casseroles and French fries. Each of them can be varied with herbs, spices or other ingredients.

Now, however, I was met with a potato recipe, which immediately jumped to the top of my favorite list. It contains all the ingredients for a successful potato dish: in addition to potatoes it has butter, rosemary, salt, pepper and Parmesan cheese. And this is only one way to season, you can choose some other herbs or spices as well. Garlic would have surely been great, but we did not use it this time, because there were garlic in two other parts of the meal. 

The original recipe recommends melting cheese with butter. I found it a bit difficult because the grated cheese turned into a paste, which was hard to spread on the surface. It is much easier to spread the cheese on the top of potatoes without melting it. Result is just as good in both ways.

As a substitute for yogurt sauce we made sauce from smetana, chili, paprika powder and garlic. 

Recipe for smetana sauce can be found here.

PORTION: 2-3 servings
TIME TO MAKE: preparation 20 minutes, time to bake 50 minutes

INGREDIENTS:

  • 4 medium size Rosamunda potatoes
  • about 100 gr butter
  • 2 teaspoons of finely cut rosemary
  • 2-3 tablespoons of grated Parmesan cheese
  • salt
  • grounded black pepper

Preheat the oven to 220°C (428°F)

Line a suitable sized baking tray of pan with oil.

Wash potatoes carefully and cut them into thin slices. Keep the cut potato “whole” while transferring it to the frying pot. Put potatoes in a spiral shape into the pan or tray (look at the opening picture). The tray should be of a right size so that all the butter isn’t running too wide.

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Melt butter and mix it with finely cut rosemary. Pour just a little over half of butter on the top of potatoes so that it goes a little between the slices as well.

Grate some black pepper on the top and sprinkle some salt.

Bake for about 25 minutes in the oven.

Grate about two or three tablespoons of Parmesan cheese.

After the first 25 minutes add the rest of butter and sprinkle Parmesan evenly on the potatoes. (Or melt the cheese with butter, do it just as you like)

Bake for another 25 minutes. Try with a sharp wooden stick to be sure that the potatoes are evenly cooked and soft.

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Tags: potato oven-baked potato Rosamunda smetana sauce

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