Roasted Potato Halves With Herb Sprigs

• 4 -5 baking potatoes, unpeeled, scrubbed and halved lengthwise
• 3 tablespoons extra virgin olive oil
• 8 -10 sprigs fresh herbs, any combination of thyme, sage, tarragon, rosemary, etc
• 2 teaspoons coarse salt

1. Preheat oven to 375F (190C).
2. Place the halved potatoes in a bowl and pour the oil over them. Toss in the oil and/or rub them with your hands to insure that each is coated with oil.
3. Arrange the potatoes cut side up on a baking sheet.
4. Astuce (Hint): If your potato half keeps rolling over, slice a tiny sliver off the uncut side, giving it a flat surface on which to rest.
5. Press an herb sprig on to each potato half; sprinkle them with salt.
6. Bake until a golden crust has formed on the cut surface and the potato half is tender through, about 45 minutes.
7. Serve, cut side up and nice and hot.

baking potatoes, extra virgin olive oil, herbs, coarse salt

Taken from www.food.com/recipe/roasted-potato-halves-with-herb-sprigs-233066 (may not work)