Potatoes studded with bay leaves

Ingredients for 4 servings:

• 24 small potatoes, thoroughly brushed
• 20 bay leaves, fresh, halved lengthwise
• 2 tbsp oil, good
• 20 g margarine (semi-skimmed)
• 3 clove(s) garlic, squeezed
• Sea salt, coarse
• Pepper, freshly ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

simple, quick and delicious, also suitable for WW

Pierce each potato with a skewer, leaving about 1 cm above the base. Then, using a sharp knife, cut the potato into 3-4 mm thin slices down to the skewer. Then remove the skewer. (The skewer is there to ensure that you don’t cut all the way through the potato; you’re only cutting it.) Preheat oven to 190°C top/bottom heat (170°C fan-assisted). Now insert the halved bay leaves into the cracks in the potatoes. Melt the oil and margarine in a roasting tin and add the crushed garlic cloves. Cook over medium heat (otherwise it will burn and become bitter). Then add the potatoes in a single layer and roll them in the mixture for 2-3 minutes until they have taken on some color. Season with sea salt and pepper, then place in the oven for 20-30 minutes. The potatoes will open up like a fan while baking. It would probably also work well with rosemary needles, although I haven’t tried that yet. It goes well with fish, but also with poultry. I also like to eat it with herb curd cheese. But then it wouldn’t be enough for four people. For all WW users: for two people as a main meal: 4.4 points per person. For four people as a side dish: 3.25 points per person.