Very Crispy Baked Potatoes

Summary

Ingredients

• 1 ½ kg potato (s)
• 8 tablespoon olive oil
• 1 teaspoon salt
• 1 dash vinegar
• 1 dash pumpkin seed oil
• 1 tablespoon honey
• rosemary
• marjoram
• thyme

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Instructions

1. Peel the potatoes and cook for about 20 minutes, until they are just cooked and a fork can just be pricked. Drain and let dry a little.
2. In the meantime, preheat the oven to 225 degrees top and bottom heat.
3. For the vinaigrette, mix olive oil and all other ingredients and all other spices you want (e.g. garlic, tandoori, pepper, paprika, ).
4. Place parchment paper on the baking sheet (or grease the sheet with oil), spread the cooked and still warm potatoes on top and press them flat with a potato masher or just a fork, but NOT completely, so that they pop open nicely.
5. Then use a baking brush to spread the vinaigrette generously over all the potatoes.
6. Place the tray in the middle of the oven for 20 to 25 minutes, preferably the last 5 minutes with the grill function switched on for that extra portion of crispness.
7. Goes with almost everything.