Roasted Potato Halves With Herb Sprigs

"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.""
 
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photo by Crafty Lady 13 photo by Crafty Lady 13
photo by Crafty Lady 13
photo by Pneuma photo by Pneuma
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
Ready In:
50mins
Ingredients:
4
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. Mmm this is lovely! I took a bite and it was soft and tasty, I could taste the salt and the herbs in it. I hastened the cooking time by microwaving the potatoes for 5 mins before halving it, and rubbing oil on it and topping it with the herbs (love the thyme!). So basically, all I had to do was wait for 20-25 mins for it to be browned in the oven. Had this with Recipe #294371, chicken in Recipe #228374, Recipe #309422 and Recipe #172804. Yummy! Thanks! Made for WZT4.
     
  3. This was a lovely, elegant side dish. I used just fresh rosemary with sea salt and cracked pepper this time around, but I will definitely experiment with different herbs depending on what I have and what I'm serving this with. Thanks for an easy and beautiful dish!
     
  4. I wish I could give these a million stars. Not only did they taste great, they looked beautiful DH and DS came inseparately and said they looked like something served in a fancy restaurant. I used sprigs of fresh picked rosemary and chives from the herb garden. Wonderful flavor and they looked stunningon the plate. I'll make these again and again. made for ZWT 4
     
  5. Amazingly simple, but the flavour will blow you out of your mind!! I like this a LOT.
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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