Ingredients:

• 16-18 small potatoes
• fresh herbs (I used rosemary and lemon thyme)
• Garlic Peppercorn Seasoning
• 5 tablespoons Extravagonzo Roasted Garlic Culinary Oil

Instructions:

1. Preheat oven to 200°C (375° F). Brush and wash your potatoes thoroughly. Take a sharp knife and cut into the potato far but not through. It has to be attached a little! Make more of those incisions about 2-3 mm apart. To make sure not to cut through the potato you can hold your knife peak downwards like a landing airplane! Once you touch your cutting board with the peak just stop cutting.
2. Chop your herbs very finely. Seperate the cuts of the potatoes a little bit with your fingers and sprinkle herbs in. Arrange all potatoes on a baking tray covered with baking paper and drizzle with Extravagonzo Roasted Garlic Culinary Oil. Sprinkle Garlic Peppercorn Seasoning on top.
3. Bake your potatoes in the middle rack for about 35-40 minutes. You have to have a look how crispy you want them!