Name: Rustic Oven Potatoes with Herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 1 kg Potatoes, predominantly waxy; 1 tbsp Olive oil or rapeseed oil; Salt; Pepper; Paprika powder; Marjoram; Garlic granules

Description

These rustic oven potatoes are an absolute classic and super easy to prepare. I often make them as a side dish to grilled food or just like that with a dip. The potatoes are baked with their skins on, which gives them a particularly hearty flavor. Shaking them in the bowl with oil and spices distributes everything evenly and saves oil. I particularly like the combination of marjoram, garlic and paprika. But the potatoes also taste great with other spices, such as a barbecue spice mix. Preparation in the Thermomix® makes preparation much easier, as the potatoes can be quickly chopped.

Ingredients (7 ingredients)

1 kg Potatoes, predominantly waxy

1 tbsp Olive oil or rapeseed oil

Salt

Pepper

Paprika powder

Marjoram

Garlic granules

Preparation (3 steps)

Prepare potatoes

Wash and quarter 1 kg of predominantly waxy potatoes. Leave the peel on.

Season potatoes

Put the quartered potatoes together with 1 tbsp of olive oil or rapeseed oil, salt, pepper, paprika, marjoram and garlic granules in a bowl with a lid and shake vigorously until all the potatoes are evenly covered with oil and spices.

Bake potatoes

Spread the seasoned potatoes on a baking tray and bake in a preheated oven at 180°C top/bottom heat for 30 minutes until golden brown and cooked through.

Finished cooking? Great! 🎉

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About this recipe

For me, rustic baked potatoes are more than just a side dish; they are a reminder of carefree summer evenings around the campfire, when we, as children, wrapped potatoes in aluminum foil and placed them in the embers. Of course, these are a bit more sophisticated, but the earthy, hearty taste that reminds me of that time has remained. The choice of potato variety is crucial. Predominantly waxy potatoes, such as Linda or Annabelle, are ideal. They retain their shape when baked and become nicely crispy on the outside, while remaining pleasantly soft on the inside. The peel, which we deliberately leave on, not only provides texture, but also an additional, slightly bitter taste that harmonizes perfectly with the spices. The olive oil (or rapeseed oil, if you prefer a more neutral taste) ensures that the potatoes do not dry out in the oven and that the spices adhere well. Salt and pepper are the base, but the paprika powder (I prefer sweet) brings a light sweetness and a beautiful color into play. The marjoram, with its slightly spicy and herbaceous aroma, is the heart of these potatoes for me. And the granulated garlic, a practical alternative to fresh garlic, gives a pleasant garlic note without being too dominant. The Thermomix® makes preparation much easier. Instead of laboriously quartering the potatoes with a knife, you can simply put them in the mixing bowl and chop them briefly on level 4 or 5. You should make sure that they don't get too small, but are really only quartered. Then place the chopped potatoes in a large bowl with a lid. Shaking in the bowl is a little trick to make sure that all the potatoes are evenly covered with oil and spices. This saves oil and prevents some potatoes from becoming too oily and others too dry. This recipe is perfect for a vegetarian or vegan version anyway. If you like it a little spicier, you can add chili powder or smoked paprika. A barbecue spice mix, rosemary, thyme or oregano also go perfectly. Just experiment with your favorite herbs and spices! The baked potatoes are best served warm as a side dish to grilled food, roasts or just like that with a delicious dip. A herb curd, sour cream or a vegan aioli go wonderfully with it. A fresh salad also rounds off the dish perfectly. If, contrary to expectations, there are any potatoes left over, they can easily be stored in the refrigerator. The next day they taste just as good cold in a salad or warmed up briefly in the pan. The potatoes can also be prepared well in advance. The seasoned potatoes can be stored in the refrigerator up to a day in advance. Before baking, they should then be shaken briefly again.