Summary

Ingredients

• 500 g potato (s), new, small ones
• salt
• 2 teaspoons mustard, grainy, vegan
• some agave syrup
• 2 cloves garlic)
• 2 sprigs rosemary, fresh
• 6 sprigs thyme, fresh
• Chilli pepper (s), without seeds
• 5 tablespoon olive oil
• Pepper, coarsely ground

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Instructions

1. Wash the potatoes well, brush if necessary, cook in salted water for about fifteen minutes, drain well.
2. Preheat the oven to 220 ° C top and bottom heat.
3. Strip the rosemary needles from the stem, chop finely. Also pluck the thyme leaves from the stems. Peel and finely chop the garlic. Finely dice the chilli pepper. Mix the herbs, garlic, chilli with mustard and oil, season with salt and agave syrup.
4. Spread the cooked potatoes with their peel on a baking sheet lined with baking paper, press them flat with the palm of your hand. However, the potatoes should stay in one piece. Brush with half of the marinade and place in the oven for fifteen minutes on the middle rack. Then turn, brush with the remaining marinade, bake for another fifteen minutes.
5. The potatoes should be lightly browned, but the herbs and garlic should never be burnt. Serve sprinkled with coarse pepper.