You know, potatoes, it turns out, can look almost like a work of art, honestly. Even a simple baked one. Not quite rustic, but very similar.
I don’t even know how to describe its merits, in fact, there are no special merits - the taste does not become "unusually refined" (although you can grease truffle oil and then it will definitely be a delicacy, if not to taste, then at a price), but I feel sorry for such money - I do not understand the general enthusiasm about truffles.
No super-duper masterful tricks are needed to prepare it. No su-vid, or anything else as tricky.
The main thing is to peel the potatoes well to give them a round or ovoid shape without any suspicious protrusions. Well, and still choose tubers without eyes and other things - so as not to pick, spoiling the appearance.
For those who want to add flavor, I can recommend using herbal oil.
It is done very easily - fresh greens (rosemary goes especially well, since it easily gives off its aroma), rinse, dry and send to a jar or bottle, pour oil. The amount of oil and herbs is always arbitrary, depending on how rich the taste you want to get. And it is not necessary to use olive, the simplest will go - sunflower (although sunflower is far from an economy option, soon it will be comparable in price with olive). You can use it after a few hours (the aroma will be barely pronounced), well, and within a week it will reach its climax. There you can get the grass, or you can leave it.
In short, I have painted everything preliminary, now we are preparing:
We peel the potatoes very evenly to get the perfect-looking tubers.
We take a bunch of greens, better assorted (more interesting). You can do basil, rosemary, parsley, dill, even mint! By the way, I highly recommend trying the combination of mint and potatoes. In salads, it sounds great, and here it will also be appropriate
Now we cut the potatoes in half, grease the cuts with oil, salt, and spread the greens on the cuts. It is better to cut it so that the twigs and leaves do not go over the edges of the tubers.
We cover the baking sheet with baking paper (do not be greedy, take a good siliconized parchment), lay out the potatoes with the cut down - so that the grass is sandwiched between the tuber and the parchment. Now grease the potatoes with oil again (rounded humps looking up), salt, send them to the oven at 200-220 degrees for thirty to forty minutes (depending on the size of the tubers).
We take out and get a beautiful-looking and pleasant-to-taste (and scent) side dish or even a separate dish. If served with any homemade creamy or even mayonnaise sauce, it is eaten by both cheeks, not least because of its interesting appearance.