Baked fresh herb potato dumplings

Overview

Herbs are fragrant in everything. When you look at Western cooking, many herbs are used, especially these types, such as rosemary, basil, thyme, oregano, parsley and sage. I happened to grow rosemary, basil and thyme, so I decided to use fresh herbs to bake the potatoes. Oh, they are so fragrant.

Tags

• hot dishes
• oven dishes
• children
• western food
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• lunch
• basil leaves
• rosemary
• thyme
• unsalted butter
• vegetable oil
• black pepper
• long potatoes
• salt

Ingredients

Steps

1. 1 Pick fresh herbs, wash them and wipe them dry;

   

2. 2 Chop the fresh herbs and mix well;

   

3. 3 Peel the potatoes, cut off the domes, and cut them into two or three crosswise pieces, about 3 cm long. Rinse the starch and drain, then use kitchen paper or towels to absorb the water and set aside;

   

4. 4 Place an oven-proof cast iron pan on the stove, add vegetable oil, turn on medium heat, add potato sticks, and fry the potatoes until golden brown on both sides;

   

5. 5 Add butter to the pan;

   

6. 6 Preheat the oven to 425°F (approximately 220°C). Sprinkle salt and black pepper on each potato mound. Add chopped herbs and flip it over to fry briefly. Sprinkle salt and black pepper on the other side of each potato mound. Add chopped herbs and fry for a while.

   

7. 7 Pour water into the pot about 1/3 deep, put the entire cast iron pot into the oven and bake for 25-30 minutes. In short, the inside of the potatoes must be cooked. If the inside of the potatoes is not cooked yet, you can bake it again. If you want to know whether the potatoes are done, you can use chopsticks to insert chopsticks into the potato mounds. If it passes through smoothly, it means they are done;

   

8. 8 After the time is up, if there is still a little water, fry it over high heat and then enjoy it.