Baked Potatoes and Carrots

Ingredients

• 1 kg young potatoes
• 2 bunches small carrots (with greens)
• 0.25 bundle dill
• 0.25 bundle parsley
• 0.25 bundle rosemary
• 0.25 bundle thyme
• 2 tbsp olive oil
• Salt
• Pepper

Instructions

1. 1.

   Wash the potatoes well and scrub the skins with a brush. Cut the potatoes in half, quarters or sixths depending on size. Wash the carrots thoroughly and trim the greens back. Grease a baking dish with oil, salt and pepper; place the potatoes in one half of the dish and the carrots in the other. Bake in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) for about 30–40 minutes.

2. 2.

   Meanwhile wash the herbs and shake them dry. Roughly chop rosemary with thyme, then chop parsley together with dill. Ten minutes before the end of cooking add half of the thyme and rosemary to the potatoes, sprinkle the rest on top. Repeat the same with the carrots. Return everything to the oven and finish baking.