Tattooed Potatoes a simple, elegant side

(Fresh herbs are the "tattoos" for this easy potato recipe)

Tattooed Potatoes is a simple recipe that catches the eye and teases the palate.
It is quick and easy to make, and the potato halves look so lovely on a plate.

I made these one Sunday morning and served them with a tasty frittata and toast for brunch. Needless to say, they were a hit, and I can't wait to make them again.

I saw the recipe in "Olive Oil: From Tree to Table" by Peggy Knickerbocker with photography by Laurie Smith. The author said she had these potatoes for Christmas dinner at a friend's house, who found a similar recipe in Gourmet magazine that called for butter instead of olive oil.
I think the olive oil is a much better choice, especially since the potatoes are roasted in a very hot oven until fork-tender.
Use your imagination when it comes to the "tattoo" part: any fresh herb will do. I used rosemary and parsley, but after I served them up, I realized I could have plucked a little sage and lavender from the garden and used that as well.
I can't wait to make these with freshly harvested potatoes from the garden, but the organic russet potatoes I bought at the supermarket worked wonderfully.
These potatoes would also be fun served as an appetizer with a sour cream dip for a party.

(The potato halves crisp up nicely in the olive oil)

Tattooed Potatoes

1. 3 russet potatoes, cut in half lengthwise
2. 1/3-1/2 cup olive oil
3. 1 teaspoon kosher salt
4. 1/2 teaspoon freshly ground black pepper
5. Sprigs of fresh herbs, such as rosemary, parsley, sage and thyme
   

• Preheat the oven to 400 degrees.
• Wash and dry the potatoes, leaving the skin on; cut in half lengthwise.
• Pour the olive oil in a clear glass baking dish and add the salt and pepper; mix well.
• Press your herb of choice on the cut side of each potato and position cut side down in the oil. Don't crowd them; leave enough room in between each half.
  
• Bake until nicely browned, about 45 minutes.
• Check the potatoes after 15 minutes and gently move them with a spatula so they do not stick. You can also brush the top skin side of the potato halves with a little olive oil to crisp them up.
• Check for doneness by carefully lifting the baking dish to sneak a peek underneath. The potatoes will look nicely browned and sizzling. Give them a poke with a fork to make sure they are cooked all the way through.
• Serve hot from the oven.