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Herb-Infused Potatoes

Martha Stewart Living, March 1998

Here's the prettiest way of all to add the taste of fresh herbs. Peel potatoes (these are Idahos, but any potato works beautifully), and cut parallel slits about two-thirds of the way through. Wedge herb sprigs or leaves into the slits, using a mix or all the same kind; here, we've used oregano, bay, summer savory, rosemary, and thyme. Add a little olive oil and chicken stock to the pan, season the potatoes with salt and pepper, and roast. When they come out of the oven, the potatoes are aromatic and full of flavor.

Get the recipe for Herb-Infused Potatoes.


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