500 g potato balls
Rememary sprigs to taste
Thyme sprigs to taste
Garlic leaves to taste
Basil leaves to taste
Sal refinado
Pimenta-do-reino a gosto
2 tablespoons of Soya Sunflower Oil (30 ml)
Peel and cut the potatoes in half. Cover them with water and cook until they are "al dente".
Place the sprigs of rosemary, thyme and the leaves of parsley and basil on the inside surface of the potatoes. Grease the pan with Soya Sunflower Oil and a brush. Spread the potatoes out with the herbs side down. Season with salt and black pepper.
.Bake them in a preheated oven at 180°C for about 20 minutes or until golden brown.
Tip: if you prefer, use only one of the herbs at a time.
