baked potatoes

Ingredients for 5 servings:

• 1.8 kg potatoes, new
• 4 tsp, heaped thyme, dried
• 3 tsp, heaped marjoram, dried
• 2 tsp, heaped sage, dried
• 3 tsp, heaped paprika powder, sweet
• some cayenne pepper, if desired
• some salt and pepper
• 1 dl olive oil
• 1 cup of sour cream (approx. 180 grams)
• 1 bunch of chives, finely chopped
• 6 tbsp mayonnaise
• 3 tbsp tomato ketchup
• 1 tsp, heaped dill, dried or fresh finely chopped
• 2 tsp cognac

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Wash the potatoes thoroughly; do not peel them; just cut them into nice wedges and place them in a large bowl. Add the thyme, marjoram, sage, paprika, cayenne pepper, salt, pepper, and olive oil to the potato wedges, mix everything well, and let it sit for one hour. Preheat the oven to 180°C to 200°C fan/convection oven. Line a baking tray with baking paper, arrange the potato wedges on the tray, and bake in the center of the oven for about 35 to 40 minutes. Turn the potatoes over occasionally. If the potatoes are not being used as a side dish, they can also be served with various dips: For dipping sauce 1: Mix a cup of sour cream with the chives, and season with salt and pepper. For dipping sauce 2: Mix together the mayonnaise, tomato ketchup, dill, and cognac, and season with salt and pepper.