Recipe: Roasted Potatoes with Sage (roasted on sage leaves in a skillet)

ROASTED POTATOES WITH SAGE

2 lbs. waxy potatoes
2 Tbsp. extra virgin olive oil
30 to 40 fresh sage leaves
1 tsp. coarse sea salt

Preheat oven to 425 degrees F.

Scrub and dry the potatoes. Cut small potatoes in half or large ones in quarters; set aside.

Pour the oil into a heavy oven-proof skillet, preferably cast iron and spread. Lay the sage leaves flat on the oiled surface, completely covering the bottom of the pan. Sprinkle the salt over the sage. It may look like too much salt, but it's not. Arrange potatoes, cut side down, on the sage.

Bake, uncovered until the potatoes are tender and the cut sides are crusty brown, about 35 minutes.

Makes 4 servings
Source: Kitchen Garden Magazine
From: Risa G., NJ - 07-07-97