Prep 5 mins
Cook 45 mins
Very simple and appealing, and a beautiful side to roast chicken or fish or just about anything. You can use a sprig of Italian parsley in place of the rosemary--I like to use both. Sprigs of other herbs would also be nice, try oregano. From the book "Tree to Table".
- 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
- 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.
This is a company dinner keeper! It is unique technique, fast and easy.!
This is a good crispy potato, but I was surprised that the rosemary didn't impart any flavor to the potato at all and eating the crispy rosemary was not appetizing. Made for "Down on the farm photo tag"
I'm certain this recipe will get a high rating...it made me stop and think about how super markets are going to be tatooing fruits and vegetabeles, rather then use the crummy stickers - no I didn't mean "gummy" stickers. I plan to try this tonight. SueYoung/LA