Potatoes Peppered with Bay Leaves
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 24 small potatoes, thoroughly brushed
- 20 bay leaves, fresh, halved lengthways
- 2 tablespoon oil, good
- 20 g mararine (semi-fat)
- 3 cloves garlic, pressed
- Sea salt, coarse
- Pepper, fresh from the mill
Print Recipe
Pin Recipe Instructions
- Pierce each potato with a skewer so that you stay about 1 cm above the ground. Then cut the potato with a sharp knife into 3-4 mm thin slices up to the skewer. Then pull the skewer out again. (The stick is used to prevent the potato from being cut all the way through. In practice, it should only be incised.)
- Preheat the oven to 190 ° C top / bottom heat (170 ° C convection)
- Now insert the halved bay leaves into the crack in the potatoes. Melt the oil and margarine in a roaster and add the pressed garlic over medium heat (otherwise it will burn and become bitter).
- Then place the potatoes in one layer and roll in them for 2-3 minutes until they have taken on a little color. Season with sea salt and pepper and then put it in the oven for 20-30 minutes. When baked, the potatoes open like a fan.
- Certainly works well with rosemary needles, but I haven`t tried that yet.
- Goes well with fish, but also with poultry. However, I also like to eat them with just herbal quark. But then it is not enough for 4 people.
- For all WW-lers:
- with 2 people as main meal: 4.4 p. per person.
- for 4 people as a side dish: 3.25 p. per person.
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