1/3 to 1/2 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon coarsely-ground black pepper
6 small fresh rosemary sprigs or Italian parsley leaves
3 medium-size russet potatoes*
* When shopping for potatoes, look for potatoes that are firm and smooth. Avoid potatoes with wrinkled or wilted skins, soft dark areas, cut surfaces, and those that are green in appearance.
If you need several potatoes for your recipe that you are making, choose ones that are similar in size for even cooking.
Preheat oven to 400 degrees F.
Wash and dry the potatoes, leaving the skin on. Cut each potato in half lengthwise. Bake approximately 40 to 45 minutes or until nicely browned.
Pour the olive oil into a medium-sized glass baking dish and add the salt and pepper. Stir to combine.
Note: A glass dish works well because you can check for doneness by carefully holding the dish overhead and looking to see if the potatoes are browned. When you do this, be careful not to spill the hot oil. A metal pan will do, too, but testing for doneness will not be as easy.
Press a rosemary sprig or parsley leaf on the cut side of each potato half and place cut-side down in the olive oil.
While the potatoes are cooking, using a spatula, gently move them every now and then to keep them from sticking.
Potatoes are done if tender when pierced with a fork and the Internal temperature reaches 210 degrees F. You can also u-sse a meat thermometer to test for doneness. You can also test for doneness by gently squeezing the middle of the potato (using a pot holder). If it gives in easily to your touch, it is done.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.
When they are ready, remove them from the pan, turning them flat side up and carefully leaving the pressed herb in place.
Arrange on a platter and serve immediately.
Makes 4 to 6 servings.