Baked potatoes with a twist

Ingredients for 3 servings:

• 1 ½ kg potatoes
• ½ liter vegetable broth, strong
• 1 tbsp, sautéed caraway seeds
• 3 tbsp rapeseed oil (approx.)
• Salt
• Pepper, colorful
• Rosemary (optional)

Instructions

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

fast, crispy, and above all low in fat

Peel the potatoes and cut them into thin wedges. Cook them in strong vegetable broth with the caraway seeds until almost tender. Drain the broth, let the potatoes steam in the pot, and when they’re somewhat dry, add a little rapeseed oil (not too much, about 3 tablespoons is enough) and toss the potatoes in it. Place them on a baking sheet (in one layer!). Add a little salt, and if you like, a little more rosemary. I like them best with caraway seeds alone. Season with freshly ground pepper before serving. Since the potatoes are already cooked, they only need to be baked until they’re the desired degree of browning. The oil will absorb quickly and give the potatoes an evenly browned, crispy crust when baked. Depending on the oven’s capabilities, brown them thoroughly in a preheated oven at a relatively high temperature; I have had the best results with the grill plus fan at around 220 degrees. Turn them over occasionally. Keep an eye on them; they brown quite quickly. And so you get crispy brown baked potatoes, and they’re much lower in fat than regular fried potatoes from the pan!