A potato in the sleeve is an excellent side dish for meat, poultry or fish, and also, if you serve it with sauce, a full-fledged independent dish. The vegetable is tender and soft, and the ingredients will need a minimum. The peel from the tubers must be scraped off, and not cut off, since it contains the most useful substances. What is good about new potatoes? It contains a daily dose of vitamin C, and there are much more other vitamins. The fruit is also much lower in starch and calories than a mature vegetable. The recipe can be diversified by adding champignons sliced \u200b\u200bin plates or any vegetables to the tubers.
Prepare all the ingredients for cooking potatoes in the sleeve according to the list. Preheat the oven to 200°C. Wash the potatoes thoroughly with a vegetable brush. Cut large potatoes into 4 pieces, small ones in half. Crush the garlic with the flat side of a knife and peel. Place potatoes and garlic in a roasting sleeve and secure one end.
Pour in olive oil, add salt and freshly ground black pepper, rosemary leaves. Tie off the other end of the sleeve and shake well to mix all the ingredients.
Place the sleeve on a baking sheet or wire rack, make 2-3 cuts in the top of the bag and place in the oven. Bake 40-50 minutes until done. Transfer potatoes to a platter and serve immediately.