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156
Smulaardappelen
Totale bereidingstijd: 65–75 minuten
voor 8 porties
Ingrediënten
1200 g aardappelen, vastkokend, ge‐
schild
1 theelepel rozemarijn, fijngewreven
2 theelepels tijm, fijngewreven
1 theelepel salie, fijngewreven
Eventueel 6 knoflookteentjes
Zout
Peper
6 eetlepels olijfolie
Accessoires
Glazen schaal
Bereiding
Vierendeel de geschilde aardappelen.
V
erdeel de aardappelen over de glazen
schaal. Doe de kruiden en specerijen
(en eventueel de knoflook) met de olie
over de aardappelen. Meng alles en
bak het geheel onafgedekt goudbruin.
Tussendoor omkeren.
Aanbevolen instelling
Ovenfunctie: Hetelucht plus
Temperatuur: 150–170 °C
Niveau: 1e van onderen
Bereidingstijd: 50–60 minuten
Alternatieve instelling
Ovenfunctie: Magnetron + Hetelucht
plus
Vermogen/temperatuur: 300 W +
180 °C
Niveau: 1e van onderen
Bereidingstijd: 40–50 minuten
Tip
Bereid de aardappelen alleen met olie,
zout en peper
. Serveer ze met pesto
van eekhoorntjesbrood. Doe voor de
pesto 50 g gedroogd eekhoorntjes‐
brood in 150 ml water en laat het ge‐
heel ca. 15 minuten trekken. Giet ver‐
volgens het eekhoorntjesbrood af en
laat het goed uitdruppelen. Pureer het
eekhoorntjesbrood samen met 150 ml
olie, 2 eetlepels pompoenpittenolie, 2
eetlepels gehakte peterselie, 75 g ge‐
raspte pecorino of Parmezaanse kaas
en 1 theelepel zout.
156


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