Tattooed Potatoes
Source: Olive Oil, from Tree to Table (posted by coronabarb)
1/3 to 1/2 cup extra virgin olive oil (I use light olive oil) - enough to cover bottom of baking dish
1 tsp salt
1/2 tsp freshly cracked pepper
6 small fresh rosemary sprigs or Italian parsley leaves (I like to use tarragon and sage too)
3 russet potatoes, unpeeled, cut in half lengthwise
Pour olive oil into medium sized glass baking dish and add salt and pepper, stirring to combine.
Press rosemary sprig or parsley leaf on cut side of each potato half and place cut side down in the oil.
Bake at 400 until potatoes are nicely browned, 40 to 45 minutes. While cooking, gently move potatoes every now and then with spatula to keep from sticking. Remove from pan when done, turning flat side up, carefully leaving pressed herb in place.
Arrange on platter and serve immediately.
A glass dish works well because you can check for doneness by carefully holding dish overhead to see if potatoes are browned, careful not to spill the oil.