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.
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.
If you need several potatoes for your recipe that you are making, choose ones that are similar in size for even cooking.
Tattooed Potatoes with Rosemary Recipe: https://whatscookingamerica.net/vegetables/potatoestattooed.htm