Tattooed Potatoes with Rosemary
½ c. OLIVE MILL extra virgin olive oil
1 t. salt
1.2 t. pepper
6 small fresh rosemary sprigs
3 russet potatoes, unpeeled, cut in half lengthwise
Preheat oven to 400 degrees. Pour the olive oil into a medium sized glass baking dish and add the salt and pepper. Stir to combine. Press a rosemary sprig on the cut side of each potato half and place cut side down in the oil. Bake until the potatoes are nicely browned, 40-45 minutes. While the potatoes are cooking, using a spatula, gently move them every now and then to keep them from sticking. 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.
