Aromatic baked potatoes with garlic and sea salt

Rosemary potatoes are among the most popular side dishes for barbecues or outdoor meals. They develop a particularly intense aroma when cooked in a Dutch oven , as the heat is distributed evenly and the potatoes cook slowly.

During cooking, the potatoes absorb the aroma of fresh rosemary and garlic . Preparation is incredibly simple and they are perfect as a side dish to meat, fish, or vegetarian grilled dishes.

Ingredients

1 kg small potatoes (new potatoes)

3-4 cloves of garlic

3–4 sprigs of fresh rosemary

200–300 g coarse sea salt

optional: 2 tbsp olive oil

preparation

1. Prepare the potatoes

Wash the baby potatoes thoroughly and pat dry. Peeling is not necessary.

Peel the garlic and lightly crush the cloves to release the aroma.

2. Prepare the Dutch oven

Cover the bottom of the Dutch oven with coarse sea salt to a depth of about 1–2 cm .
The salt acts as a natural heat distributor and prevents the potatoes from lying directly on the hot bottom of the pot.

3. Layer the potatoes

Place the potatoes on the salt.

Distribute garlic cloves and rosemary sprigs evenly over the top.

Optionally, lightly drizzle the potatoes with a little olive oil.

4. Cook the potatoes

Place the lid on the Dutch oven.

For fueling:

• a few briquettes under the pot
• a few more briquettes on the lid

Cook the potatoes for approximately 35–45 minutes until they are soft but still have some bite.

You can check if they are cooked through from time to time with a knife or fork.

Serve

Serve the rosemary potatoes directly from the Dutch oven.

They go particularly well with:

• Steak or grilled meat
• Grilled fish
• vegetable dishes or salads

Thanks to Dutch Oven BBQ for this delicious side dish recipe!