TATTOOED POTATOES
12 small fingerling potatoes (about 1 pound)
24 fresh sage or mint leaves
1/4 cup olive oil
1/2 teaspoon kosher salt
Heat oven to 400 degrees F.
In saucepan, bring potatoes to boil in 2 inches of water. Reduce heat and simmer five minutes; drain.
When cool enough to handle, cut in half lengthwise. Press an herb leaf onto cut side of each potato half.
Pour oil into a shallow roasting pan. Place potatoes in pan, cut sides down, in one layer.
Roast 20 minutes or until potatoes are tender and golden brown. Drain on paper towels and sprinkle with salt.
Serve hot or room temperature.
Makes 4 servings as a side dish, 8 as appetizers
Source: U.S. Potato Board
12 small fingerling potatoes (about 1 pound)
24 fresh sage or mint leaves
1/4 cup olive oil
1/2 teaspoon kosher salt
Heat oven to 400 degrees F.
In saucepan, bring potatoes to boil in 2 inches of water. Reduce heat and simmer five minutes; drain.
When cool enough to handle, cut in half lengthwise. Press an herb leaf onto cut side of each potato half.
Pour oil into a shallow roasting pan. Place potatoes in pan, cut sides down, in one layer.
Roast 20 minutes or until potatoes are tender and golden brown. Drain on paper towels and sprinkle with salt.
Serve hot or room temperature.
Makes 4 servings as a side dish, 8 as appetizers
Source: U.S. Potato Board
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