{"id":5264,"date":"2013-03-03T19:15:33","date_gmt":"2013-03-03T19:15:33","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5264"},"modified":"2013-03-03T19:15:33","modified_gmt":"2013-03-03T19:15:33","slug":"rosmarinkartoffeln","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/03\/rosmarinkartoffeln\/","title":{"rendered":"Rosmarinkartoffeln"},"content":{"rendered":"

Zutaten<\/strong>
\n1,2 kg Gro\u00dfe fest kochende Kartoffeln
\nGrobes Meersalz
\n6-10 EL Oliven\u00f6l
\nSchwarzer Pfeffer (grob gemahlen)
\n3 EL Rosmarinnadeln
\n2 Knoblauchzehen<\/p>\n

Zubereitung<\/strong>
\n1. Die Kartoffeln waschen, sch\u00e4len und je nach Gr\u00f6\u00dfe der L\u00e4nge nach vierteln bzw. sechsteln. Die Kartoffeln in leicht gesalzenem Wasser 15-20 Minuten kochen, dabei darauf achten, dass sie nicht zu weich werden. Kartoffeln sehr gut abtropfen und ausd\u00e4mpfen lassen. Dann mit 6 EL Oliven\u00f6l, etwas Meersalz und Pfeffer mischen. Rosmarin grob hacken. Knoblauch mit Schale halbieren.
\n2. Die Kartoffeln am besten in 2 gro\u00dfen beschichteten Pfannen mit dem Knoblauch goldbraun braten. Wenn n\u00f6tig zus\u00e4tzlich etwas Oliven\u00f6l zugeben. Den Rosmarin zum Schluss dazugeben und kurz mitr\u00f6sten.<\/p>\n

TIPP: Die Kartoffeln kann man schon am Vortag garen und dann mit Oliven\u00f6l gemischt k\u00fchl stellen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1,2 kg Gro\u00dfe fest kochende Kartoffeln Grobes Meersalz 6-10 EL Oliven\u00f6l Schwarzer Pfeffer (grob gemahlen) 3 EL Rosmarinnadeln 2 Knoblauchzehen Zubereitung 1. Die Kartoffeln waschen, sch\u00e4len und je nach Gr\u00f6\u00dfe der L\u00e4nge nach vierteln bzw. sechsteln. Die Kartoffeln in leicht gesalzenem Wasser 15-20 Minuten kochen, dabei darauf achten, dass sie nicht zu weich werden. … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[54],"tags":[89],"class_list":["post-5264","post","type-post","status-publish","format-standard","hentry","category-beilagen","tag-kartoffel","item-wrap"],"yoast_head":"\nRosmarinkartoffeln<\/title>\n<meta name=\"description\" content=\"- Rosmarinkartoffeln\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/03\/rosmarinkartoffeln\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rosmarinkartoffeln\" \/>\n<meta property=\"og:description\" content=\"- Rosmarinkartoffeln\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/03\/rosmarinkartoffeln\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2013-03-03T19:15:33+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/03\\\/rosmarinkartoffeln\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/03\\\/rosmarinkartoffeln\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Rosmarinkartoffeln\",\"datePublished\":\"2013-03-03T19:15:33+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/03\\\/rosmarinkartoffeln\\\/\"},\"wordCount\":132,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Kartoffel\"],\"articleSection\":[\"Beilagen\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/03\\\/rosmarinkartoffeln\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/03\\\/rosmarinkartoffeln\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/03\\\/rosmarinkartoffeln\\\/\",\"name\":\"Rosmarinkartoffeln\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2013-03-03T19:15:33+00:00\",\"description\":\"- Rosmarinkartoffeln\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/03\\\/rosmarinkartoffeln\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/03\\\/rosmarinkartoffeln\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/03\\\/rosmarinkartoffeln\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Rosmarinkartoffeln\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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