Baked Potatoes with Oregano
In autumn and winter, many people long for nourishing comfort food. That doesn’t necessarily mean meat: there are plenty of vegetarian dishes that are reinvigorating and filling in the winter months. ‘Baked potatoes with dried oregano’ is our simple, but particularly flavoursome winter favourite. Origanum vulgare, more commonly known as oregano, is a herb often used in cooking, especially in Mediterranean countries. Its appetising aroma is enhanced by drying – unlike most other herbs, which taste best when fresh. With its intense and slightly bitter aroma, oregano is ideal for soups, pizzas or as to add flavour to savoury baked goods. The essential oils it contains, its bitter components and tannins can have an antibacterial effect and aid digestion. At Landhotel Kräuterberg’l, we use bunches of dried oregano as a bouquet garni, and you might recognise it in some of our freshly baked goods.
‘Winter baked potatoes with dried oregano’
• 12 medium-sized potatoes, waxy
• 1 tsp. dried oregano
• 3 tbs. olive oil
• Juice of one lemon
• Salt, freshly ground pepper
Wash the potatoes, skin-on, and cut them into quarters or eighths, as required. Season the potato wedges in a bowl with oregano, lemon, salt and pepper and mix with olive oil. Allow to rest for roughly 15 minutes and then spread on a greased baking tray. Bake for roughly 30 minutes at 200°C (top and bottom heat). If required, bake for another 15 minutes, reducing the temperature somewhat. This dish goes well with a fresh salad and lemon and yoghurt dip.
Now all you have to do is tuck in! We hope you enjoy this recommendation from our winter herb kitchen.