How to make
Wash the small new potatoes very well with a sponge or brush and pat dry. It is not necessary to peel them, as their skin is very thin and very tasty. It is desirable that they are of the same size, and if there are larger ones among them, cut them into halves or quarters.
Heat the lard very slightly, just enough to liquefy.
Transfer the potatoes to a bowl and pour the heated fat over them. Stir well to coat them.
Then sprinkle with the grated savory, paprika, freshly ground black pepper and cumin and salt to taste. Stir the potatoes well once more to evenly distribute the spices and transfer them to a tray onto baking paper.
Distribute the remaining fat and spices in the bowl on top.
Place the tray in a preheated oven at 390°F (200°C) for about 30 minutes or until the potatoes are cooked.
Immediately after removing from the oven, sprinkle the oven-baked new potatoes with finely chopped fresh dill and garlic. Enjoy your meal!
Find out how to make the perfect potato gratin and find out why Soraya potatoes are among the most preferred varieties of potatoes for cooking.
