Nutrition Facts
4 servings
4
Recipe for Roast Veal and Oven-Baked Potatoes with Garlic and Herbs
No Reviews
Today I propose a roast veal in the oven, flavored with garlic and herbs, along with its potatoes. A classic family dish, very flavorful, simple yet delicious, easy and quick to prepare. A Sunday dish, but one that can also be part of a festive menu.
Meat:
1 veal roast
2 cloves Garlic
2 Thyme
2 Rosemary
Olive oil
Salt
Pepper
Side dish:
2 Onion
900 Potato
6 cloves Garlic
2 Thyme
2 Rosemary
250 Veal broth (2.5 teaspoons of veal base with 250 ml of boiling water)
Directions
1
Preheat the oven to 180°C, fan forced.
2
Place the roast in a baking dish. Make slits in the meat and insert peeled and sliced garlic, along with small pieces of rosemary and thyme.
3
Prepare the filling. Peel the onions, garlic, and potatoes. Cut the onions in half and slice them thinly. Add them to the center of the dish to create a bed for the roast. Also add the sliced garlic and sprigs of thyme and rosemary. Place the roast on top.
4
Add around the potatoes cut into pieces of about 3 cm.
5
Prepare the broth and pour it into the dish. Season the potatoes with salt and pepper (not the roast, which will be seasoned at the end), and drizzle with a few streams of olive oil.
6
Bake and cook for 60-65 minutes. Baste the roast and stir the potatoes after about 40 minutes of cooking.
7
Once the roast is cooked, remove the dish from the oven. Season the roast with salt and pepper and let the meat rest for 10 minutes before removing the strings and slicing it.
8
To finish, serve with potatoes and vegetables if desired (green beans for me).
Ingredients
Meat:
1 veal roast
2 cloves Garlic
2 Thyme
2 Rosemary
Olive oil
Salt
Pepper
Side dish:
2 Onion
900 Potato
6 cloves Garlic
2 Thyme
2 Rosemary
250 Veal broth (2.5 teaspoons of veal base with 250 ml of boiling water)
Directions
Directions
1
Preheat the oven to 180°C, fan forced.
2
Place the roast in a baking dish. Make slits in the meat and insert peeled and sliced garlic, along with small pieces of rosemary and thyme.
3
Prepare the filling. Peel the onions, garlic, and potatoes. Cut the onions in half and slice them thinly. Add them to the center of the dish to create a bed for the roast. Also add the sliced garlic and sprigs of thyme and rosemary. Place the roast on top.
4
Add around the potatoes cut into pieces of about 3 cm.
5
Prepare the broth and pour it into the dish. Season the potatoes with salt and pepper (not the roast, which will be seasoned at the end), and drizzle with a few streams of olive oil.
6
Bake and cook for 60-65 minutes. Baste the roast and stir the potatoes after about 40 minutes of cooking.
7
Once the roast is cooked, remove the dish from the oven. Season the roast with salt and pepper and let the meat rest for 10 minutes before removing the strings and slicing it.
8
To finish, serve with potatoes and vegetables if desired (green beans for me).
Notes
-
Sanderos44
Really good, I recommend it!
Leave a Review
Please log in or register for a new account in order to leave a review.
TH 
EN