Tuscany – Potatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 ½ kg potato (s)
- salt and pepper
- 1 sprig thyme
- 1 sprig rosemary
- 1 sprig sage
- 3 bay leaves
- 5 garlic, unpeeled
- 2 lemon (s), unsprayed
- liter ⅛ olive oil
Print Recipe
Pin Recipe Instructions
- Peel and cut the potatoes into eighths or cut them into cubes about 3 centimeters long. Spread on a deep baking sheet or in a roasting tin. Season well with salt and coarsely ground pepper. Strip the herbs from the thick stems and spread them with the garlic cloves. Halve the lemons, then cut each half into eighths and also distribute between the potatoes. Now drizzle everything with olive oil and mix well - preferably with your hands. Put the mold in the oven preheated to 175 degrees Celsius. Bake the potatoes for about an hour in total. Halfway through, turn the potatoes over with a roasting spatula so that they are nicely browned all around.
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