Baked potatoes with herbs

Ingredients for 2 servings:

• 8 m.-sized potatoes
• some thyme, shredded, dried
• some rosemary, chopped, dried
• some marjoram, shredded, dried
• 4 tbsp olive oil
• possibly salt
• possibly paprika powder
• 2 small carrots, as needed

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

simple and delicious as a side dish

Wash the potatoes and cut them into wedges, still with the skin on. Seal two roasting bags on one side each and divide the potatoes between the two. Add the herbs and add 2 tablespoons of olive oil to each bag. If desired, finely chop the carrots and add them as well. Now seal the bag on both sides and shake briefly to distribute the herbs and oil over the potatoes. Cut a small slit in the top of the bag. Bake at 160°C (320°F) for 20-30 minutes. You can check the firmness of the potatoes through the slit, for example, with a wooden skewer. The potatoes should be very soft and fluffy to then be done. Remove the potatoes from the bags, arrange them on plates and sprinkle with salt and paprika if desired. They are a good side dish for poultry. Also delicious with: aioli, herb quark or wild garlic yogurt dip.