Red potatoes with laurel and bacon

Name: red potatoes with laurel and bacon
Total time: 30 min
Yield: 4
Ingredients: 1 kilogram red potato; 12 laurel leaf; 12 slice breakfast bacon; 12 clove garlic; 3 tablespoon olive oil; 1 teaspoon coarse sea salt; 5 twig fresh rosemary; 5 twig fresh thyme

Ingredients

1 kilogram red potato
12 laurel leaf
12 slice breakfast bacon
12 clove garlic

3 tablespoon olive oil
1 teaspoon coarse sea salt
5 twig fresh rosemary
5 twig fresh thyme

Directions

Preheat the oven to 200 ° C. Cut the potatoes around the centimeter with a sharp knife, but not completely so that the slices are still on one side.
Insert alternating laurel leaves, (possibly halved) slices of bacon and slices of garlic.
Place the potatoes side by side in an oven dish and drizzle with 3 tablespoons of olive oil to which the (sea) salt has been added.
Fry the potatoes until tender and crispy in the oven for about 45 minutes. If necessary, place a few sprigs of rosemary or thyme in the last 10 minutes.
Nice with meat and poultry.