Braised potatoes from the oven

Ingredients for 4 servings:

• 6 potatoes, mainly waxy
• 1 large onion(s)
• 3 large garlic cloves
• ¼ liter broth of your choice
• 1 tbsp, heaped herbs of your choice, e.g. Italian or Provençal herbs
• 2 tbsp butter
• 100 cm aluminum foil
• 1 pinch(s) salt or sea salt, coarse
• ½ tsp caraway seeds, whole, if desired

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 10 minutes

quick side dish, vegetarian

Scrub the potatoes in cold water and set aside to dry. Line a baking dish with aluminum foil so that 1/4 of the foil hangs over on the left and right. Sprinkle a little salt into the dish. Thinly slice the onions and garlic and scatter them in the dish. Add the stock and caraway seeds. Lightly score the tops of the slightly dried potatoes with a knife and place them in the dish. Place a knob of butter on each one and sprinkle with the herbs. Fold the aluminum foil over the potatoes so that a small hole remains in the middle. Bake in an oven preheated to 200°C on the second rack from the bottom for at least 50 minutes. Serve as a side dish with herb quark, steak, chicken wings, spare ribs, etc.