Easy, quick, delicious, impressive - everything you want out of a dinner party recipe. This is the perfect side dish to get your guests asking, "how did you do that?"
I used to make oven-baked tri-color herbed potatoes all the time, but I have a feeling that now, I'll be making these instead - they were such a success! Great flavor, tender inside with a crispy crust, and a pretty herb tottooed on top that reminds your of flowers you pressed in books as a kid.
Cameo Herbed Potatoes
1/2 cup plus two tabelspoons extra-virgin olive oil
1 teaspoon coarse sea salt
1/2 teaspoon fresh-cracked black pepper
2 large russet potatoes
About 5 sprigs of fresh rosemary
About 5 whole leaves of flat-leaf parsely
Preheat oven to 400 degrees F.
Pour 1/2 cup olive oil into a 9x13 glass baking dish. Add salt and papper and swirl to combine.
Rinse potatoes and pat dry. slice each potato into 1-inch thick rounds. Press a rosemary sprig or a parsley leaf on one side of each slice (the cut side of the ends) and place herb-side-down into the oil. Drizzle remaining 2 tablespoons oil over potatoes and sprinkle with salt.
Bake until potatoes are soft and nicely browned, about 40-45 minutes. Shift potoes in pan every ten minutes to prevent sticking. When done, remove from the pan and turn herb-side up. Enjoy!
(Recipe adapted from Olive Oil: From Tree to Table by Peggy Knickerbocker.)