Tattooed Potatoes & Martini Shrimp Salad

This recipe is so delicious, you have to try it.

It looks so pretty with the Italian Parsley Leaves.

Recipe Type: Potatoes, Vegetables, Rosemary
Yields: 4 to 6 servings
Prep time: 10 min
Cook time: 45 min

Ingredients:

1/3 to 1/2 cup extra-virgin olive oil 
1 teaspoon salt
1/2 teaspoon coarsely-ground black pepper
6 small fresh rosemary sprigs or Italian parsley leaves
3 russet potatoes, unpeeled, cut in half lengthwise

Preparation:

Preheat oven to 400 degrees F.
Pour the olive oil into a medium-sized glass baking dish and add the salt and pepper. Stir to combine.
Note: A glass dish works well in this case because you can check for doneness by carefully holding the dish overhead and looking to see if the potatoes are browned. When you do this, be careful not to spill the hot oil. A metal pan will do, too, but testing for doneness will not be as easy.
Press a rosemary sprig or parsley leaf on the cut side of each potato half and place cut-side down in the olive oil.
Bake until the potatoes are nicely browned, 40 to 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.Makes 4 to 6 servings.

I made a Shrimp & Avocado Salad. Put it altogether in 

a martini glass and served it with the Tattooed Potatoes.

I even picked fresh lettuce from the garden.

Hope you enjoy!