Recipe by Chef Kate
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."
Top Review by Crafty Lady 13
What a wonderful change of pace from the usual baked potatoes. I used thyme and sage for the fresh herbs and then seasoned the potatoes with Fleur de Sel and fresh ground pepper. I really enjoyed the flavors of the fresh herbs with the potatoes. I had these as a side dish to Weinerschnitzel (#305341). Made for ZWT4 Family Picks.
- 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 See How It's Made
- Preheat oven to 375F (190C).
- 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.
- Arrange the potatoes cut side up on a baking sheet.
- 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.
- Press an herb sprig on to each potato half; sprinkle them with salt.
- Bake until a golden crust has formed on the cut surface and the potato half is tender through, about 45 minutes.
- Serve, cut side up and nice and hot.