Baked Potatoes with Fresh Herbs and Olive Oil

Baked Potatoes with Fresh Herbs and Olive Oil

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  • 4 to 6 potatoes (white, Yukon Gold, red)
  • 1 tablespoon coarsely chopped rosemary
  • 1 tablespoon coarsely chopped thyme
  • 4 to 6 tablespoons extra virgin olive oil, or to taste
  • Salt, to taste
  • Freshly ground black pepper, to taste


Preheat oven to 400° F.

Place potatoes on rack and bake until soft. Crush potatoes on plates with a fork, sprinkle with rosemary and thyme, and drizzle with olive oil. Season with salt and pepper and serve.

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