Pressed jacket potatoes from the oven

AUTHOR
Sheila Zhang
DIFFICULTY
very easy
RATING
3 5
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1 kg potatoes ( e.g. "Rote Emma", "Blauer Schwede", "Linda", "Moor-Sieglinde", "Mecklenburger Schnecke" etc.)
  • 7-10 Tbsp Salt
  • 1 Organic Lemon
  • 5 Stem(s) Thyme
  • 5 Branches of rosemary
  • 5 Garlic cloves
  • 50 ml Olive oil
  • 1/2-1 TEASPOON Chili Flakes
  • 7-10 Tbsp Olive oil

Directions

  1. 1

    Thoroughly clean and wash the potatoes and cook in boiling salted water for 18-25 minutes (depending on variety).

  2. 2

    Wash lemon hot, grate dry and cut in half. Squeeze one half of the lemon, cut the other half into thin slices. Wash herbs, shake dry. Put something aside for garnishing. Pluck off remaining leaves or needles and chop finely.

  3. 3

    Peel 2 cloves of garlic and cut into fine pieces. Mix olive oil, lemon juice, garlic and herbs. Season with salt and chili flakes.

  4. 4

    Brush a baking tray thinly with olive oil. Press 3 cloves of garlic lightly with the ball of your hand. Spread lemon slices, garlic and herb stems on the baking tray.

  5. 5

    Drain the potatoes, let them drip off and let them evaporate a little. Put the potatoes on the baking tray and press them down with the ball of your hand (or a potato masher). Pour the olive oil mixture over the potatoes.

  6. 6

    Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for about 10 minutes.

Nutrition Facts

KCAL
290 kcal
CARBS
37 g
FATS
13 g
PROTEINS
5 g