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1. Place a sheet of parchment paper or plain brown paper on a baking sheet. Brush paper with olive oil; set aside. Scrub potatoes, then cut each in half crosswise. Using a sharp vegetable peeler, knife, or slicer, cut a paper-thin slice off the cut side of each potato half. Place a leaf of flat-leaf parsley or sage on each potato half and replace the thin potato slice over each half, covering herb leaf.
2. Place potato halves, cut sides down, on prepared baking sheet. Brush potatoes with more olive oil. Bake, uncovered, in a 375 degree F. oven about 35 minutes or until tender. Serve with Sage Butter, if desired. Season to taste. Makes 8 side-dish servings.
1. In a small bowl combined butter with sage. Shape into individual serving-size portions with a butter mold. Chill in the refrigerator at least 2 hours or overnight. (Or, place butter onto a sheet of plastic wrap; shape into a log. Chill and cut into serving-size pats.) Garnish plate with fresh herb sprigs, if desired.