Ingredients: 2 large russet or baking potatoes
1/3 cup extra virgin olive oil
Salt and pepper to taste
Sprigs of fresh herbs, Italian parsley, basil, rosemary, sage Preparation: Wash 2 large russet or baking potatoes well. Slice the potatoes into 1/4-inch or 1/2-inch slices, leaving the skin on the potato. Pour 1/3 cup extra virgin olive oil into a glass baking dish. Add salt and pepper to taste to the oil and mix well. Wash Italian parsley, basil, rosemary and sage. Pull off sprigs or leaves, depending on which herbs you prefer. Coat both sides of potatoes by dipping in oil in baking dish. Press herbs onto one side of each potato slice so the herbs adhere to the potato. Place herb side of the potato down in the dish. Bake in preheated 400-degree oven for 10-15 minutes, until potatoes are cooked. Carefully remove each potato with a spatula so the herb remains pressed into the potato. Serves: 4-6 We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Cooks Potato Book
Model: 0754806227
Author: Alex Barker
Lorenz Books / Anness Publishing Inc.
Website: www.lorenzbooks.com
Potato Harvest Cookbook
Model: 1561582468
Author: Ashley Miller
(1998)
The Taunton Press Inc.
Website: www.taunton.com
50 Best Mashed Potatoes
Model: 076790043X
Author: Sarah Reynolds
(1997)
To order this title from Amazon, click here.
Broadway Books/Random House, Inc.
Website: www.randomhouse.com
Olive Oil: From Tree To Table
Model: 0811813509
Author: Peggy Knickerbocker
(1997)
Chronicle Publishing Company
Website: www.chroniclebooks.com
Olives: Cooking With the Olive and Its Oil
Model: 0785808957
Author: Marlene Spieler
(1997)
Books Sales, Inc.
Edison, NJ 08837
Fax: 732-222-2257
| 
)
