Roasted Potato Halves With Herb Sprigs

5.0(7)

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."

by Chef Kate·published 2007-06-07

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Potato

Servings

4 serving(s)

Total time

50 min

prep 5 min

Calories / serving

208 kcal

Ingredients (4)

serves

4 -5 baking potatoes, unpeeled, scrubbed and halved lengthwisepotato
3 tablespoons extra virgin olive oilextra-virgin-olive-oil
8 -10 sprigs fresh herbs, any combination of thyme, sage, tarragon, rosemary, etc
2 teaspoons coarse saltsalt

Instructions (7 steps)

01Preheat oven to 375F (190C).
02Place 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.
03Arrange the potatoes cut side up on a baking sheet.
04Astuce (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.
05Press an herb sprig on to each potato half; sprinkle them with salt.
06Bake until a golden crust has formed on the cut surface and the potato half is tender through, about 45 minutes.

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