700gsmall potatoeswith or without skin (I peeled them)
3tbspolive oil
1tbspfreshly squeezed lemon juice
3/4tspsalt
1clovegarlicpeeled and chopped
1/2tbspchopped rosemary plus 5 rosemary sprigs
freshly ground black pepper
30ghazelnutschopped
Instructions
Preheat the oven to 200°C top heat and circulating air.
Cut the potatoes with a sharp small knife about every 2 mm across. If possible, don't cut through the potatoes, just cut them. If you do cut through a potato, don't despair and just keep going!
Place the potatoes, cut side up, on a baking sheet lined with baking paper.
In a bowl, combine olive oil, lemon juice, salt, garlic, chopped rosemary, and pepper. Brush the surface of the potatoes with it. If the garlic and rosemary are left in the bowl, set aside to spread over the potatoes later.
Bake the potatoes on the middle rack for 30 minutes. Check from time to time that the surfaces are not burning. Then spread the rest of the marinade on the potatoes, place the rosemary sprigs between the potatoes and sprinkle the chopped hazelnuts on top and bake for another 10 minutes. Check if the potatoes are done. Depending on the size of the potatoes, the baking time can be extended by 10 minutes.
Wellcuisine-Tipp
If the surface of the potatoes is too dark and they are not cooked through on the inside, then switch the oven to top and bottom heat and continue baking until they are done.