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Today I decided to make some potatoes for lunch. Herb potatoes. You’ll see, the herbs will really make a difference. Potatoes from the oven are absolutely incredible. But you know what’s more incredible? Herbs from the oven. They turn out to be those crunchy, crincled creatures that taste like heaven on earth. Give it a try. You won’t regret it.

Serves 2

for the potatoes

  • 6 potatoes (decide on their size based on how hungry you are)
  • 1 handful of fresh herbs (oregano, rosmary, thyme, summer savory)
  • 2 garlic cloves
  • olive oil
  • salt and pepper

Preheat the oven to 200° C. Wash the potatoes and cut them (without peeling) into slices, about 0,5 cm thick. Put them on a baking sheet lined with baking paper and add the herbs. If they’re from your garden, don’t wash them, if not, rinse them and pat them dry.

Cut the garlic cloves and add them too. Pour some olive oil on the potatoes and mix them, using your hands. Let them cook in the oven for about 15 minutes.

Meanwhile prepare the sauce. When the potatoes begin to colour, mix them with a fork and turn the oven to maximum heat until they get the colour you want.

They should be ready within 5 – 10 minutes. Salt and pepper them and serve with the mustard sauce.

My herbs turned out a little bit too dark. Make sure yours are a bit lighter. Enjoy.