A common vegetable that gives the opportunity to serve as main courses, entrees or accompaniment.
– 4 medium potatoes
– 1 big onion, finely chopped
– 3 cloves garlic, finely chopped
– 1 teaspoon Olicatessen & Thyme
– 100 gr breadcrumbs
– 1 dl milk
– 1 egg
– 6 tablespoons extra virgin olive oil (if Olicatessen the better)
– Salt and pepper.
Peel and chop fine the onion and garlic.
Heat 4 tablespoons oil in a skillet and saute over low heat the onion and garlic until they begin to brown.
Add the bread crumbs soaked in milk , beaten egg and scoop Olicatessen & Thyme . Season with a little salt and pepper and remove from heat .
Peel the potatoes, split them in half lengthwise, drain and fill the center with the prepared mixture , placing them in a baking dish .
Sprinkle potatoes with breadcrumbs, add water in the bottom of the pan, until about three quarters of the height of the potatoes , add water two tablespoons of oil and put in preheated oven at 180 º C for approximately 45 minutes.
If you like, sprinkle with chopped parsley before serving.