Main dishes

Crispy honey potatoes

4 serves

Easy 50 min
kcal 315 per person


  1. 750 g small potatoes

  2. 4 tbsp olive oil

  3. 1 small onion

  4. 3 cloves garlic

  5. 5 tbsp Langnese Golden Clear Honey

  6. 2 tbsp tomato paste (or purée)

  7. 2 tbsp rosemary

  8. 2 tbsp chopped thyme

  9. Sea salt

  10. Fresh-ground pepper

  11. Nutmeg, ground


  1. Wash the potatoes well and cut them in half lengthwise. Coat a baking sheet with 1 tablespoon of olive oil and lay the potatoes on it with the cut side up. Heat your electric oven to 220° Celsius.

  2. Peel the onion and chop it finely. Peel the garlic cloves and press them. Heat the remaining olive oil in a pan and sauté the onion and garlic. Add the summer blossom honey, tomato paste and herbs, then add salt, pepper and nutmeg to taste.

  3. Coat the potatoes evenly in the mixture and cook for about 30 minutes (electric and gas oven at 220°C or gas at level 5, convection oven at 200°C). Halfway through the cooking time, cover the potatoes with aluminium foil. If desired, serve with salad and sour cream.