Herb potatoes are a delicious and aromatic side dish, perfect for accompanying any type of main course. New potatoes are baked with garlic, thyme, sage, and marjoram to give them a unique flavor. The chili adds a touch of spiciness, while the olive oil makes the potatoes crispy and tasty.
Clean the potatoes and dry them
In a large saucepan, brown the split chili and 2 cloves of garlic with 1/2 glass of oil, then remove them and add the potatoes: brown them over high heat, lower the heat and season with 1 minced garlic clove, sage, and 2 sprigs of thyme, salt, pepper, and cook, shaking the pot occasionally
Sprinkle with marjoram and serve
Forno
Tagliere
Coltello
Store in the refrigerator in an airtight container for up to 3 days
This recipe is typical of Mediterranean cuisine
Italy
| Energy (kcal) | 522.55 |
| Carbohydrates (g) | 49.65 |
| of which Sugars (g) | 1.17 |
| Fat (g) | 33.34 |
| of which Saturates (g) | 10.58 |
| Protein (g) | 6.84 |
| Fiber (g) | 4.74 |
| Sale (g) | 0.57 |
