Windowpane Potatoes

Ingredients:

1/3 to 1/2 cup Flying Olive Arbequina Extra Virgin Olive Oil (or any single varietal of your choice)

1 tsp. kosher salt

½ tsp. freshly cracked pepper

6 small herb sprigs such as rosemary, oregano, or parsley

3 russet potatoes, unpeeled, cut in half lengthwise

Directions:

Preheat an oven to 400 degrees.

Pour olive oil into a medium-sized glass baking dish;  add salt and pepper.  Stir to combine.  Press an herb sprig or leaf on the cut side of each potato half and place cut side down in the oil.  While the potatoes are cooking, use a spatula to gently move them to keep them from sticking.  Be careful not to disturb the herb.

Bake until the potatoes are nicely browned, 40 to 45 minutes.

When they are ready, remove them for the pan, turning them flat side up and carefully leaving the pressed herb in place.  Arrange on a platter and serve immediately.

Submitted by Barb L.