🛒Ingredients
🥔Potential
🥔New potatoes — 1 kg
🧈Unsalted butter – 50 g
🫒Olive oil – 3 tablespoons
🧄Finely chopped garlic cloves – 5
🧀 Freshly grated Parmesan cheese (optional) – 50 g
🌿Chopped fresh parsley – 2 tablespoons
🌿Dried thyme – 1 tsp
🌿Rosemary, finely chopped – 1 tsp
🌶️Smoked paprika – 1 tsp
🧄Garlic powder — 1/2 tsp
🧅Onion powder — 1/2 tsp
🧂Autoflowering
⚫Freshly ground black pepper
✨The Secret Ingredients
🍋A fresh lemon peel.
👉Why? The lemon zest brings a touch of freshness that perfectly balances the butter and enhances the aromatic herbs without masking the taste of the potato.
👨🍳Preparation
1. Boil the potatoes🥔
Wash the potatoes well without peeling them.
Place them in a saucepan of cold salted water.
Bring to a boil.
Bake for 15 to 18 minutes.
Check for doneness with the tip of a knife.
Filter well.
Let it dry for 5 minutes so that the steam can escape.
👉Tip: A well-dried patty will get a lot crispier when roasted in the oven.
2. Potential relief🥄
Place the potatoes on a baking tray lined with parchment paper.
Gently press the surface with the bottom of a glass.
Create small cracks without destroying them completely.
👉Tip: These cracks allow the flavored butter to penetrate and create an ultra-crispy surface.
3. Preparation of the flavoured butter🧄
I melted the butter.
Add the olive oil.
Stir in the minced garlic.
Add the smoked paprika.
Stir in the garlic powder and onion powder.
Add thyme and rosemary.
Season generously with pepper.
Mix everything together and coat each potato.
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4. Bake 🔥
Preheat the oven to 220°C (fan).
Bake for 25 to 30 minutes.
Turn the potatoes halfway through.
Brush them with the remaining flavoured butter. Dairy products and eggs
Sprinkle with Parmesan cheese the last 5 minutes if desired.
Continue until you get a nice golden color.
5. Finishing✨
Immediately add the fresh parsley.
Sprinkle with fleur de sel.
Run it through the pepper mill a few times.
Add the lemon zest just before serving.
Enjoy it while it’s still hot.
✨Final result
✔ Golden and crispy crust
✔ Soft and airy interior
✔ Herb Garlic Butter Dairy & Eggs
✔ Gourmet accessories worthy of a restaurant
🔥The chef’s secrets
Choose new or firm-fleshed potatoes → they hold their shape perfectly.
Let the potatoes dry after cooking → the skin will get a lot crispier.
Mix butter and olive oil → more flavor without the risk of burning the butter.
Don’t overload the plate → hot air circulates and browns each potato evenly. Cereal and seed harvests
Turn halfway through cooking → perfect coloring on all sides.
Spend a few minutes under the broiler → for an even more spectacular crunch.
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