TATTOOED POTATOES

1/3 to 1/2 cup extra virgin olive oil
1 tsp. salt
1/2 tsp. freshly cracked pepper
6 small fresh herb sprigs (rosemary, parsley, or thyme)
3 russett potatoes, unpeeled, cut in half lengthwise

Preheat oven to 400 degrees.

Pour olive oil into a medium-sized glass baking dish and sprinkle the oil with salt and pepper. Stir to combine.

Press a rosemary sprig or parsley leaf on the cut side of the each potato half. Place cut side down in the oil.

Bake until potatoes are nicely browned, about 40 minutes. While potatoes are cooking, gently move them around with a spatula occasionally to keep from sticking. Check for doneness by lifting with spatula. When nice and brown, remove potatoes from baking dish, turn flat side up being careful to leave the pressed herb in place.

Arrange on a platter and serve immediately.

I use no-stick aluminum foil. It makes clean up easy and you don't need to be careful about the potatoes sticking.