For 4 servings

Potatoes fried in rapeseed oil

When you’ve got small potatoes left in the bottom of the basket, it’s time to use this recipe. It is just as delicious with medium or large potatoes, cut into finer pieces. The key is to leave the potato skin on and be generous with the golden rapeseed oil.
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1 kg
Salt and freshly ground black pepper
to taste
Iecavnieks rapeseed oil
Fresh herbs – dill and/or parsley
a good bunch
Garlic heads
  1. Wash and dry the potatoes. The potatoes can be cut in half or left whole. Place in a bowl, add the halved garlic heads, cover everything generously with Iecavnieks rapeseed oil, season with salt and pepper and stir.
  2. Put the entire contents of the bowl on an oven tray lined with baking paper and spread out in a single layer. Place the tray in a preheated oven at 200 ºC. Bake for approximately 30 minutes.
  3. When the potatoes are ready, generously sprinkle the chopped herbs over them.


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