contributed by Larry Lehman
 
3 lbs 5 oz potatoes                       2 sprigs fresh rosemary, stripped and minced
4-5 T extra virgin olive oil         2 cloves garlic, peeled and minced
4 fresh sage leaves, minced       Salt and pepper
 
Preheat oven to 400. Wipe an ovenproof dish with olive oil. Add herbs to 4-5 T olive oil. Peel potatoes, rinse and cut into pieces the size of an unshelled walnut. Place potatoes in prepared dish, toss with the herbed olive oil to coat.
 
Bake 45 minutes, removing from oven every 15 minutes to toss. Potatoes are done when they have a golden, crispy exterior. Remove from the oven, season with salt and pepper to taste and serve.