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Rosmarinkartoffeln geh\u00f6ren zu meinen Lieblingsbeilagen. Sie sind einfach so sch\u00f6n vielseitig und passen zu vielen verschiedenen Gerichten. Ob als universale Beilage zu verschiedenen Fleischsorten oder als einfacher Snack – sie sind herrlich. <\/p>\n\n\n\n

\"Rosmarinkartoffeln\"<\/figure>\n\n\n\n

Rosmarinkartoffeln gibt es in vielen verschiedenen Variationen. Meine mag ich am liebsten als Kartoffelspalten oder Kartoffelwedges aus dem Backofen oder Airfryer. Damit die Rosmarinkartoffeln am Ende geschmacksintensiv werden, ist es wichtig, sie sorgf\u00e4ltig in der Marinade zu wenden, ein paar Minuten ziehen zu lassen und anschlie\u00dfend freiliegend auf einem Backblech auszulegen. Besonders lecker wird es, wenn einzelne Kartoffeln noch mit gepresstem Knoblauch bedeckt sind, da dieser beim backen sch\u00f6n knusprig wird. Dies sorgt f\u00fcr ein sch\u00f6nes Kauerlebnis beim Verzehren. Au\u00dferdem solltest Du frischen Rosmarin verwenden und diesen fein gehackt \u00fcber die Kartoffeln geben. Wer seine Kartoffeln lieber luftig frittiert mag, kann sie auch ganz einfach im Airfryer zubereiten. Dabei ist es nur wichtig, dass sie alle paar Minuten gut geschwenkt werden, damit die Rosmarinkartoffeln von allen Seiten knusprig werden.<\/p>\n\n\n\n

Meine Rosmarinkartoffeln passen ideal zu Fleisch und Gem\u00fcsebeilagen oder auch zu einem leckeren Salat. Schaue Dich gerne in meiner Rezeptsammlung<\/a> nach weiteren Ideen um. <\/p>\n\n\n\n