Ingredients:
1/3-1/2 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly cracked pepper
6 small fresh rosemary ( or Italian parsley leaves)
3 russet potatoes, unpeeled, cut in half lengthwise
Directions:
Preheat oven to 400 F.
Pour the olive oil into a medium-sized glass baking dish and add the salt and pepper. Stir to combine. Press a rosemary sprig or parsley leaf on the cut side of each potato half and place cut side down in the oil.
Bake until the potatoes are nicely browned, 40 to 45 minutes. While the potatoes are cooking, using a spatula, gently move them every now and then to keep them from sticking. When they are ready, remove them from pan, turning them flat side up and carefully leaving the pressed herb in place. Arrange on a platter and serve immediately.
Note: A glass dish works well in this case because you can check for doneness by carefully holding the dish overhead and looking to see if the potatoes are browned.
Servings: 6
Time preparation: 5 min.
Time total: 50 min.