Sheet metal potatoes

Sheet metal potatoes
Quantity Ingredient
600 g New potatoes
20 g Butter
100 g Emmental cheese
1 / 1 bunch Basil
3 tbsp Rapeseed Oil
Pepper & Salt
2 Garlic cloves

For tin potatoes it is best to use as small New potatoes as possible, as the skin is thin enough to be eaten. Brush potatoes well under running water and dry. Cut new potatoes in half crosswise and cut a small thin slice from the end pieces so that the potatoes can stand better on the tray after turning. Preheat oven to 200°. Brush the baking tray with butter and place the potato halves on the tray with the large cut surface facing downwards. Place the baking tray potatoes on the middle shelf in the oven and bake at 200° for approx. 30 minutes. Meanwhile grate Emmentaler finely. Pluck the basil leaves from the stems and chop finely. Mix the basil with the Emmental. Add the rapeseed oil and mix well with the cheese. Season with freshly ground pepper and salt. Peel the garlic, press through the garlic press and mix into the cheese mixture. After about 30 minutes, turn the baking tray over the potatoes. Spread the cheese mixture on the cut surfaces of the baking tray potatoes and bake for approx. 15-20 minutes depending on the size. Check with a fork whether the potatoes are cooked.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 1 hour

All data per serving:
439 kcal
33 g
15 g
27 g

(C)opyright by Marions Kochbuch