Wash and dry the potatoes and cut into 1/2 cm thick slices. You can also peel the potatoes, I make them with the skin on. Peel the garlic cloves and cut in half. Cut the ginger into thick slices, do not peel, it only serves the flavor.
Line a baking sheet, or better the deep drip pan of the oven, with parchment paper and use a brush to spread some olive oil on it. Place the potato slices next to each other on the baking tray and pour the herb-pepper mixture on top. Place the garlic, ginger and Thai basil stalks in between. Drizzle everything with olive oil again and bake in the oven for about 20 minutes until golden brown. Only at the very end, when the potatoes are ready, add a little salt.
The baked potatoes taste good as an accompaniment to many vegetables and sauces, but also just like that with a yoghurt or quark dip.
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