Crunchy Honey Potatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 750 g potato (s), small
- 4 tablespoon oil, e.g., olive oil
- 1 small onion (s)
- 2 cloves garlic)
- 5 tablespoon honey, e.g., clover honey
- 2 tablespoon tomato paste
- 2 tablespoon rosemary needles
- 2 tablespoon thyme leaves, chopped
- Sea salt and pepper
- Nutmeg, freshly grated
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 220 ° C top / bottom heat, 200 ° C hot air or gas setting 4 - 5.
- Wash the potatoes thoroughly and cut them in half lengthways. Brush a baking sheet with 1 tablespoon of oil and place the potatoes on top with the cut surface facing up.
- Peel the onion and finely chop. Peel off the garlic cloves and press through. Heat 3 tablespoons of oil in a small saucepan and sweat the onion cubes and garlic in it. Stir in honey, tomato paste and herbs and season with salt, pepper and nutmeg.
- Brush the potatoes evenly with the mixture and put the baking sheet in the hot oven. After about 20 minutes, cover the potatoes with aluminum foil and bake for another 15 minutes, or until the potatoes are cooked.
- With salad and a sour cream cream, the potatoes make a delicious, light summer dish.
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