Potato crostini

Ingredients for 4 servings:

• 4 potatoes
• 3 tbsp olive oil
• 1 tbsp Italian herbs
• ½ tsp salt
• 1 carrot(s)
• ½ stalk(s) leek
• 4 mushrooms
• ½ tsp salt
• 50 g cheese, grated
• Fresh herbs such as parsley, rosemary, thyme, chives

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

…deliciously marinated in olive oil with Italian herbs

First, wash and brush the potatoes thoroughly, then slice or slice them lengthwise into 1 cm thick slices, still with the skin on. Combine the olive oil, Italian herbs, and salt in a deep dish and mix together. Toss the potato slices in the marinade and place them on a baking sheet lined with baking paper. Don’t throw away the marinade, as you’ll need it later! Bake the potatoes at 200°C for about 15 minutes. Wash, peel, and grate the carrot, then halve the leek lengthwise, wash it, and slice it into thin half rings. Clean and thinly slice the mushrooms. Add all the vegetables to the remaining marinade and let it marinate. Add the salt and grated cheese, and mix well. Remove the potato slices from the oven and distribute the vegetables evenly over the potatoes. Bake for another 10 minutes at 170°C with a fan and grill. Remove the slices from the oven and arrange them on a plate or platter, garnishing with the fresh herbs. It’s also delicious using red bell peppers instead of the carrots!