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."
Provided by Chef Kate
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375F (190C).
- 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.
- Arrange the potatoes cut side up on a baking sheet.
- 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.
- Press an herb sprig on to each potato half; sprinkle them with salt.
- Bake until a golden crust has formed on the cut surface and the potato half is tender through, about 45 minutes.
- Serve, cut side up and nice and hot.
Nutrition Facts : Calories 207.8, Fat 10.3, SaturatedFat 1.4, Sodium 1168.4, Carbohydrate 27.4, Fiber 2.5, Sugar 1.2, Protein 2.5
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