Cook whole potatoes almost all the way through in a series of close vertical slices so they fan out as they cook. Choose potatoes that weigh no more than 6 ounces each.
8 Medium Potatoes
32 Thyme Or Rosemary Sprigs
6 Tablespoons Butter (Melted)
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Tablespoon Chopped Fresh Parsley
1 Tablespoon Snipped Fresh Chives
Preheat oven to 325 degrees.
Grease medium-size baking pan. Set aside.
Set 1 potato on cutting board. With large knife, starting at one end of potato, cut a series of vertical slices about 1/8 inch apart. Make sure not to cut all the way through. Repeat with remaining potatoes.
Insert a sprig of thyme or rosemary into 4 of the cuts in each potato. Arrange potatoes in prepared pan, cut side up. Drizzle melted butter over tops. Sprinkle potatoes with kosher salt and pepper.
Tightly cover baking pan with foil. Place in oven, on lowest rack, and bake 1 hour and 15 minutes until fork-tender. Remove pan from oven and remove foil. Turn oven to broil. Place pan with potatoes on rack closest to heat source. Broil 5 to 7 minutes until browned on top.
Remove from oven and sprinkle with parsley and chives.
Prep Time: 20 Minutes
Cook Time: 82 Minutes
Total Time: 102 Minutes
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved