A silicone brush* is best for brushing the mashed potatoes. If you don’t like thyme or rosemary, you can simply use other herbs in the marinade. If you like it a little spicier, simply add some chilli powder to the marinade and you will have spicy, hot baked potatoes.

The best dip is a creamy version with garlic. You can find ideas for different dips here.

Small potatoes are best for the mashed potatoes. These are cooked more quickly and also become a little crispier later in the oven.

If you have made too many mashed potatoes, don’t worry. You can simply reheat them in the oven the next day. To do this, simply put them back in the oven for approx. 10 minutes at 200°C fan oven. Baking them again will even make them a little crispier.

If you’re looking for other vegan recipes, take a look at the quinoa salad with dates.

Want something a little heartier? Then you’ll find the recipe for the perfect pizza dough here. You can also find other recipes with potatoes here.

Preparation:

1. cook the potatoes in salted water with the skin on. Depending on size, 20-25 minutes.

2. in the meantime, mix the olive oil, thyme, rosemary, paprika powder, salt and pepper to make a marinade.
Preheat the oven to 230°C fan.

3. carefully flatten the cooked potatoes on a baking tray using a glass. They should be just under a cm high.
Brush with the marinade.

4. bake the potatoes in the oven for approx. 25 minutes.

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