Very crispy baked potatoes

Ingredients for 4 servings:

• 1 ½ kg potatoes
• 8 tbsp olive oil
• 1 tsp salt
• 1 dashes vinegar
• 1 dashes pumpkin seed oil
• 1 tbsp honey
• rosemary
• marjoram
• Thyme

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

as a side dish

Peel the potatoes and boil for about 20 minutes, until they are just tender and a fork can just about pierce through. Drain and let dry slightly. In the meantime, preheat the oven to 225 degrees Celsius (425 degrees Fahrenheit). For the vinaigrette, mix together the olive oil and all the other ingredients and any other spices you like (e.g. garlic, tandoori, pepper, paprika, etc.). Place baking paper on a baking tray (or grease the tray with oil), spread the cooked and still warm potatoes on top and flatten them slightly, but NOT completely, with a potato masher or simply a fork, so that they burst open. Then, using a pastry brush, generously spread the vinaigrette over all the potatoes. Place the tray in the oven on the middle rack for 20 to 25 minutes, including the last 5 minutes with the grill function on for an extra portion of crispiness. Goes with almost everything.