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."

• Ready In: 50 mins
• Serves: 4

Ingredients

• 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

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.