Spicy squashed baked potatoes

Ingredients for 2 servings:

• 500 g potatoes, new, small
• Salt
• 2 tsp mustard, grainy, vegan
• some agave syrup
• 2 garlic cloves
• 2 sprigs rosemary, fresh
• 6 sprigs of thyme, fresh
• e.g. chili pepper(s), without seeds
• 5 tbsp olive oil
• Pepper, coarsely ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

vegan, depending on the amount of side dish or main course

Wash the potatoes thoroughly, brush if necessary, cook in salted water for about fifteen minutes, and drain well. Preheat oven to 220°C (top and bottom heat). Strip the rosemary needles from the stems and finely chop. Also pluck the thyme leaves from the stems. Peel and finely chop the garlic. Finely dice the chili pepper. Mix the herbs, garlic, and chili with the mustard and oil, and season with salt and agave syrup. Place the cooked potatoes, skin on, on a baking sheet lined with baking paper and flatten slightly with the palm of your hand. The potatoes should remain in one piece. Brush with half of the marinade and place in the oven on the middle rack for fifteen minutes. Then turn over, brush with the remaining marinade, and bake for another fifteen minutes. The potatoes should be lightly browned, but the herbs and garlic must not burn. Serve sprinkled with coarse pepper.