Garlic Roastie Potatoes

• 1 large russet and/or yukon potato (one per person)
• Extra virgin olive oil
• Coarse salt and pepper, to taste
• 1-2 garlic cloves, whole and unpeeled
• Sprigs of rosemary and/or torn sage leaves

1. Preheat oven to 350 degrees.
2. Peal and cut the potato in half.  Par cook in salted water 15-25 minutes; just until a knife can pierce.  Drain and let stand for 15 minutes.
3. Drizzle the bottom of a heavy gauge roasting pan with olive oil.
4. Place the potatoes cut side down and sprinkle with coarse salt and pepper.
5. Bake for 35 minutes.  Remove the pan to a flat heat-proof surface.  Place a metal spatula on the top of the first potato and with a wooden spoon press down on the spatula to smash the potato partially flat.  Repeat to each potato then turn over the first potato.  The potatoes should be golden brown and toasted.
6. Sprinkle again with coarse salt and pepper, scatter the cloves of garlic (unpeeled, it helps to keep it moist), add sprigs of Rosemary and/or torn Sage leaves.  If desired, drizzle with melted butter.
7. Return to the oven for another 30 minutes.
8. The Roasties should be golden brown and crunchy on both sides and soft and fluffy in the middles.

Background: This side dish compliments any meat dish and is a hit at family gatherings. You can add any of your favorite seasonings and give it a whole new flair.