A delicious recipe for Portuguese potatoes

This recipe calls for using new potatoes, but it is not necessary.
You can take any one with a thin skin, wash it well, but do not peel it.
It is advisable to choose the same size. I like the smaller the better (again, optional).

This potato recipe is suitable as a side dish for any meat and fish. The potatoes are very tasty and aromatic.

We will need:
potato
garlic
rosemary
olive oil or butter
coarse salt

Boil the potatoes until done. Cool.

Then, using a spoon, gently press down on each potato so that it cracks slightly but does not fall apart.

Pour a little olive oil into the pan where the potatoes will be baked and scatter garlic slices over the bottom.

Place the potatoes in a baking dish (you can use a baking sheet).
Then add coarse salt and sprinkle with rosemary (it’s better to use fresh, I didn’t have any this time, so I used dry).

Now you can do it in two ways:
or put about half a tablespoon of butter on top of each one (depending on the size of the potatoes, if they are small, less butter).
OR drizzle each with olive oil (I like it better with olive oil).

Place in a hot oven to brown.

Place in bowls, drizzling with aromatic oil.
No other seasonings such as black pepper, paprika... are needed.
Garlic and rosemary give a unique aroma!

Bon appetit.

You can make a salad for this aromatic potato. I offer two tomato salad recipes:

hearty and aromatic.

Cherry tomatoes with mozzarella

Ingredients:

• 12 cherry tomatoes
• 100 g mozzarella
• 20 g basil
• 20 g dill
• 20 g parsley
• 1 tbsp. l. olive oil
• 3 cloves of garlic
• 1/2 tsp salt

1. Grind mozzarella, basil, dill, parsley and garlic in a food processor, add olive oil and salt and mix.
2. Cut off the tops of the cherry tomatoes, carefully remove all the pulp with a spoon, and pat dry with a paper towel or napkin to remove excess moisture.
3. Place mozzarella and spices into the empty center.

Salad with canned tuna, cheese and tomatoes

Ingredients:

• 1 can of tuna
• 2 tomatoes
• 150 g feta cheese
• 1 cucumber
• 1 small bunch of arugula
• 3 green onions
• 1-2 sprigs of dill
• 1-2 sprigs of parsley
• 3 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 pinch ground black pepper

1. Cut the tomatoes crosswise, pour boiling water over them, then pour cold water over them and peel them. Cut the tomatoes into small cubes.
2. Also cut the cheese and cucumber into small cubes.
3. Wash the arugula, dry it and tear it by hand.
4. Finely chop the green onions.
5. Drain the marinade from the tuna and mash it with a fork.
6. For dressing, lightly beat the butter with lemon juice and add pepper.
7. Place a layer of arugula evenly on the bottom of a transparent salad bowl, then a layer of tuna. Layer cucumber, cheese, green onions, and tomatoes on top.
8. Pour the dressing over the salad, let it sit for 20–30 minutes. Garnish with herbs and serve.