![](/application/files/8814/9823/4168/MAD_Vildmad_juni_2017_12235.jpg)
![season](/application/themes/vildmad/img/opskrifter_season_icon.png)
![difficulty](/application/themes/vildmad/img/opskrifter_easy.png)
![persons](/application/themes/vildmad/img/opskrifter_antal_personer_icon.png)
![time](/application/themes/vildmad/img/opskrifter_tid_icon.png)
Baked potato with herb butter
- 4 large potatoes
- 125g salted butter
- Zest of half a lemon
- 100g wild herbs, preferably a mix
- A pinch of salt
- A pinch of black pepper
- Preheat your oven to 225 degrees Celsius.
- While the oven is preheating, cut up the butter in small cubes and place in a small bowl. Let it soften a bit.
- Once the oven has preheated, place the potatoes in a tray and put in the oven. Bake for about 60 minutes or until tender.
- While the potatoes are in the oven, chop the herbs finely and grate the lemon zest.
- Mix the butter, zest, chopped herbs, salt, and pepper. Make sure all ingredients are thoroughly combined.
- Place the butter in the fridge until the potatoes are baked.
- When the potatoes are cooked, take them out of the oven and cut a cross in the top of each one. Push the sides against each other, so the potato ‘opens’.
- Place a spoonful of the herb butter on the potato and serve.
Tips
This dish works well as a side to a grilled piece of meat or fish. The herb butter adds a twist to a variety of dishes, so it’s nice to have on hand.
![](/application/files/6414/9821/3717/David_profil.png)
David de Silva
Founder and CEO
David founded Kandy Spices in 2016 to import organic spices from Sri Lanka and produce gourmet spiced sauces. Raised in a Danish-Sri Lankan household, David has sought out knowledge of chilis and spices from a young age. In addition to Kandy Spices, David is in-house chef on a Danish morning television show, produces recipes, and consults restaurants, culinary schools, and private organizations.
David is a professional chef with experience from Kong Hans Kælder in Copenhagen and Henne Kirkeby Kro in Jutland. From 2007 to 2015, he ran David's Bistro in Copenhagen, a French-inspired restaurant with a focus on high quality produce and classical techniques.