Summary

Ingredients

• 1 kg potato (s) (e.g. triplets), small
• 300 ml rapeseed oil, possibly more
• 50 g chilli flakes or crumbled whole chillies
• 3 tablespoon, heaped black peppercorns
• 3 tablespoon, heaped spice mixture, Italian, alternatively Arabiata spice mixture
• 3 bay leaves
• 3 chilli pepper (s), dried

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Instructions

1. Boil the small potatoes with 1 tablespoon of peppercorns, 3 chili peppers and the bay leaves to make jacket potatoes. The potatoes should still have a firm core that you can feel.
2. In the meantime, prepare the marinade. In a large bowl with a lid, mix all the remaining spices with the rapeseed oil to a thick cream. Allow the potatoes to cool slightly and then prick each of them several times with a three-pronged jacket potato pick and add to the seasoning oil. When all the potatoes are bathed in the oil, stir gently and close the bowl. Turn several times over the next 24 hours so that each potato marinates in the oil.
3. Before eating, preheat the oven to 160 ° C top and bottom heat. Remove the potatoes from the oil, they must then drain well. Remove too many spices as they may burn and become bitter. Then finish cooking the potatoes in a flat baking dish in the oven. Depending on the previous degree of cooking and size, this takes between 25 - 35 minutes. Please check!
4. The potatoes taste particularly good as a side dish for grilling and with a garlic dip. I`ve already served it as an accompaniment to asparagus.
5. Tip: I put the oil in a cleanly rinsed jam jar and use it several times. Sometimes I need to add the spices or the oil.