*ingredients
°700 grams of hard small potatoes
°2 red onions, sliced (1 large red onion)
°25 grams of butter
°2 tablespoons of olive oil
°8 unpeeled garlic cloves (6 cloves)
°2 tablespoons chopped fresh or dried rosemary (dried rosemary)
°Salt and black pepper to taste
°thyme (optional)
*Methods
Preheat oven to 230°C (445°F)
Peel the potatoes using a peeler to remove the very thin skin to preserve as many vitamins and minerals as possible.
Cut it into pieces, rinse with cold water and dry well to keep it crispy.
Put the butter and oil in a plate and bake it.
When the butter has melted and foamy, add the potatoes, red onion, garlic, and rosemary (I added thyme).
Mix well and then spread in one layer.
Bake for 25 minutes (35 minutes for me) until the potatoes are golden brown and tender.
Shake the plate occasionally to redistribute the potatoes.
At the end of cooking, generously salt the potatoes and pepper.
Enjoy !
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