Roasted Potato Halves With Herb Sprigs

READY IN: 50mins
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.

Ingredients Nutrition


  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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