For the baker’s potatoes, cut peeled potatoes into 1 1/2 cm cubes, bacon and onion into small cubes and finely chop garlic cloves. In a bowl, mix the diced potatoes with the bacon, garlic and onions. Season well with salt, pepper and a pinch of nutmeg.
Pour beef broth or water into an ovenproof dish. Add diced potatoes and mix well a few times. Cover with butter flakes and bake in preheated oven at 220°C for 40-45 minutes. After about 30 minutes, turn on the top heat and bake the potatoes until crispy.
Before serving, sprinkle the baker’s potatoes with freshly chopped marjoram or thyme.
Preparation Tip:
The baker's potatoes go particularly well with braised veal, lamb or chicken dishes.
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