Baked Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1.8 kg potato (s), new
- 4 teaspoons, heaped thyme, dried
- 3 teaspoon, heaped marjoram, dried
- 2 teaspoons, heaped sage, dried
- 3 teaspoons, heaped paprika powder, noble sweet
- some cayenne pepper, possibly
- some salt and pepper
- 1 dl olive oil
- 1 cup sour cream, (about 80 grams)
- 1 bunch chives, finely chopped
- 6 tablespoon mayonnaise
- 3 tablespoon tomato ketchup
- 1 teaspoon, heaped dill, dried or fresh, finely chopped
- 2 teaspoons cognac
Print Recipe
Pin Recipe Instructions
- Wash the potatoes very well, do not peel them, just cut them into nice wedges and put them in a large bowl. Add thyme, marjoram, sage, paprika powder, cayenne pepper, salt, pepper and olive oil to the potato wedges, mix everything well and let it steep for an hour.
- Preheat the oven to 180 to 200 degrees.
- Then line a baking sheet with parchment paper, distribute the potato wedges on the sheet and bake in the middle of the oven for about 35 to 40 minutes. Turn the potatoes a little from time to time.
- If the potatoes are not used as a side dish, they can also be served with various dips:
- For the dip sauce 1:
- Mix a cup of sour cream with the chives, season with salt and pepper.
- For the dip sauce 2:
- Mix the mayonnaise, tomato ketchup, dill and cognac together, season a little with salt and pepper.
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