Tattoed Potatoes
Source of Recipe
CF coronabarb
1/3 to 1/2 cup extra virgin olive oil
1 tsp salt
1/2 tsp freshly cracked pepper
6 small fresh rosemary sprigs or Italian parsley leaves
3 russet potatoes, unpeeled, cut in half lengthwise
Preheat oven to 400 degrees.
Pour olive oil into medium sized glass baking dish and add salt and pepper, stirring to combine. Press rosemary sprig or parsley leaf on cut side of each potato half and place cut side down in the oil.
Bake until potatoes are nicely browned, 40 to 45 minutes. While cooking, gently move potatoes every now and then with spatula to keep from sticking. Remove from pan when done, turning flat side up, carefully leaving pressed herb in place. Arrange on platter and serve immediately.
A glass dish works well because you can check for doneness by carefully holding dish overhead to see if potatoes are browned, being careful not to spill the hot oil.
|
|
member logon
