50g Parsley Ardo 50g Basil Ardo 50g Dill 30g Garlic Ardo 30 medium-sized potatoes 500g butter at room temperature salt and pepper
Allergens
Milk
Preparation
Make the herbs butter by mixing the butter with the garlic, parsley, basil and dill. Season with salt and pepper. Make rolls in plastic foil and let them set in the fridge or freezer.
Rinse the potatoes well. Cut slits across the potato with a sharp knife about 3-6 mm apart. Do not cut the potatoes completely.
Put the potatoes with the incised side up in a lightly buttered roasting tin.
Place a slice of the herb butter on each potato.
Bake the potatoes crispy in the oven (35 to 45 minutes at 200°C).
