Roasted Potato Halves With Herb Sprigs |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Sounds better in French: Pommes de Terres Roties aux Herbes Variees. These are very pretty potatoes-and tasty too. Simple and elegant. From Georgeanne Brennan's Savoring France. Ingredients:
4 -5 baking potatoes, unpeeled, scrubbed and halved lengthwise |
3 tablespoons extra virgin olive oil |
8 -10 sprigs fresh herbs, any combination of thyme, sage, tarragon, rosemary, etc |
2 teaspoons coarse salt |
Directions:
1. Preheat oven to 375F (190C).
2. Place the halved potatoes in a bowl and pour the oil over them. Toss in the oil and/or rub them with your hands to insure that each is coated with oil.
3. Arrange the potatoes cut side up on a baking sheet.
4. Astuce (Hint): If your potato half keeps rolling over, slice a tiny sliver off the uncut side, giving it a flat surface on which to rest.
5. Press an herb sprig on to each potato half; sprinkle them with salt.
6. Bake until a golden crust has formed on the cut surface and the potato half is tender through, about 45 minutes.
7. Serve, cut side up and nice and hot.
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