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Melissa VanDerLaan
Potatoes with herbs
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Ingredients
Directions
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Need extra: baking sheet covered with baking paper.
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Preheat the oven to 220 ° C.
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Clean the potatoes under running water and pat dry with kitchen paper.
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Cut the potatoes in half lengthwise in the widest part so that they have a broad and long cutting surface.
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Rub the potato halves thinly around with olive oil and place them on the baking tray with the cut surface upwards.
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Sprinkle with salt and freshly ground black pepper.
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Put the baking sheet in the oven and fry the potatoes for 15-20 minutes almost until tender and lightly browned.
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Meanwhile cut the pointed pepper into thin strips of 2 cm long.
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Peel the garlic cloves and cut into wafer-thin slices.
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Remove the baking sheet from the oven and spread the paprika pieces, garlic slices, thyme and rosemary loosely over the top of the potatoes.
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Sprinkle a little salt and pepper and sprinkle a little olive oil over it again.
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Put the baking sheet in the middle of the oven and fry the potatoes in 10 minutes until crispy brown and done.
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Serve with ribeye and a salad.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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