Baked potatoes with fresh herbs

Ingredients for 4 servings:

• 1 ½ kg potatoes (1a with good skin)
• 2 sprigs rosemary
• 1 bunch of sage (about 10 leaves)
• 1 bunch of thyme
• 2 cloves garlic
• 100 ml olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Preheat oven to 200 degrees Celsius. Scrub the potatoes with a brush and cut them in half. Brush a baking tray (or a taller dish) with olive oil. Finely chop the fresh herbs with a mincing knife and place them on a plate with the remaining olive oil (alternatively, two 25g frozen packs of Italian herbs will work). Place a small amount of salt (preferably sea salt) on a second plate. Dip the potatoes, cut-side down, first into the salt, then into the herb-oil mixture, and place cut-side down on the baking tray. Sprinkle the diced garlic cloves over the potatoes and brush them with the rest of the herb-oil mixture. The potatoes are ready when they look crispy brown on the bottom (approx. 30 minutes). They go perfectly with pan-fried lamb loin, but they also make a complete dish on their own with sour cream or quark.