Do not cook the potatoes with the skin in salted water completely, the inner core may still be slightly firm. Drain the potatoes, rinse with cold water and let them rest dry in the pot for approx. 5 minutes. In the meantime, peel the garlic cloves, press through the press into a bowl, add olive oil and a little salt and stir a liquid paste out of it. Place the potatoes on a baking sheet that has been lightly oiled or lined with baking paper. Remove a little peel from the sides that are now facing up, the unpeeled sides are facing down. Use a potato masher to gently press the potatoes from above so that they break open flat but still stay together. You can also do this with a large-pronged fork. As an aid, you can first scratch the potatoes crosswise at the top with a knife. Now drizzle the garlic-oil mixture evenly over the potatoes, pour salt and pepper over them, then sprinkle the dried herbs on top, this is up to you, oregano, thyme, rosemary fit. Or chilli, grated Parmesan, lemon zest, etc. Do not add fresh herbs until after baking, otherwise they will burn. Bake the potatoes in the hot oven at approx. 180 ° C - 200 ° C fan oven on the middle rack for 30 - 35 minutes or until they brown nicely on top and are crispy. The potatoes are perfect with steak or as a (grill) side dish.
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