New Potatoes from Oven with Thyme and Rosemary
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 8 potato (s), new
- 2 sprig (s) thyme
- 2 sprig rosemary
- 2 tablespoon olive oil
- salt and pepper
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Wash the potatoes thoroughly and scrape off any loose, loose skin. Then leave the small potatoes whole, cut the larger ones into wedges and place them in a sealable bowl or plastic bag.
- Wash the rosemary and thyme, pluck from the twigs and roughly chop.
- Add the rosemary, thyme, pepper, paprika, a little salt and the oil to the potatoes in the bowl or bag, close and shake well. The oil and spices should be well distributed.
- Preheat the oven to 180 ° C fan oven.
- Cover a tray with baking paper and place the potatoes on top.
- Bake for about half an hour on the middle shelf until the potatoes are soft on the inside and crispy on the outside.
- A quark dip or garlic mayonnaise and a fresh salad also tasted very good.
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