Baked potatoes

Ingredients for 6 servings:

• 3 kg potatoes
• 125 g butter, melted
• 2 cloves garlic
• 2 tsp rosemary
• Salt
• Pepper from the mill

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 3 hours

from the Roman pot

Brush a well-watered Roman pot with a little melted butter. Wash, peel, and thinly slice the potatoes. Peel and squeeze the garlic cloves, then add them to the remaining butter along with the rosemary. Layer the potatoes in the pot, seasoning each layer with salt and pepper and drizzling with the garlic and rosemary butter. Drizzle the remaining butter over the top layer of potatoes and lightly press the potato layers down with a spoon. Cover the Roman pot and place it in a cold oven. Preheat the oven to 220°C (fan 200°C / gas mark 4) and cook for 1.5 to 2 hours. The cooking time depends on the number of potatoes. Remove the lid and continue cooking for a further 15 minutes. Using a large knife or palette knife, turn the contents of the pot out onto a large platter. Cut the dish into pieces and serve. Note: The number of potatoes used depends on the size of the Roman pot. This recipe is designed for a medium-sized pot. It goes well with pan-fried meat or pan-fried fish, or simply with a salad of your choice.