Potatoes with salt crust

Name: Potatoes with salt crust
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Branches of rosemary; 2 stem(s) Thyme; 1.2 kg small new potatoes; 2 TABLESPOONS coarse sea salt; 2 TABLESPOONS + 100 ml oil; 1 Pot of basil; 1 Pot of coriander; 1 bunch of parsley; 2 Garlic cloves; 3 (approx. 240 g) Tomatoes; 2 (approx. 120 g) Spring onions; 7-10 Tbsp Pepper; 100 ml Tomato ketchup; 50 g Parmesan cheese; 50 g Pine nuts; 7-10 Tbsp Grease

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Branches of rosemary
2 stem(s) Thyme
1.2 kg small new potatoes
2 TABLESPOONS coarse sea salt
2 TABLESPOONS + 100 ml oil
1 Pot of basil
1 Pot of coriander
1 bunch of parsley
2 Garlic cloves
3 (approx. 240 g) Tomatoes
2 (approx. 120 g) Spring onions
7-10 Tbsp Pepper
100 ml Tomato ketchup
50 g Parmesan cheese
50 g Pine nuts
7-10 Tbsp Grease

Directions

1
Wash the rosemary and thyme, dab dry and pluck. Wash potatoes thoroughly and cut in half. Grease the fat pan of the oven. Spread the potatoes on the baking tray, sprinkle with salt and herbs, sprinkle with 2 tablespoons of oil.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes. Wash basil, coriander and parsley, dab dry. Pluck the leaves from the stalks. Chop the basil.
3
Peel and chop the garlic. Wash, clean, seed and dice the tomatoes. Clean, wash and chop the spring onion. Mix tomato, basil, half of garlic, spring onion, salt and pepper with ketchup to a dip.
4
Grate parmesan. Puree 100 ml oil, pine nuts, parmesan, parsley, coriander and the rest of the garlic. Serve oven baked potatoes with the dips.