Sagebrush Potatoes
Heck, I always just called these roasted potatoes.  This sounds ever so much nicer, especially when spoken with David's British accent!  Courtesy of The Lost Pecan Resort & Spa Cookbook by David Hurlock.  Cheers!
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David and Cynthia Hurlock
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1 & 1/2 pounds red skin or regular potatoes, diced and unpeeled
olive oil
salt & pepper to taste
chopped sage or rosemary leaves
  1. Boil potatoes in salted water.
  2. Drain and let cool.  Spread them out on cookie sheets to cool.
  3. Drizzle with olive oil and sprinkle with salt.  Toss.
  4. Add chopped sage leaves.
  5. Roast at 400° to 450° degrees, watching carefully and flipping with spatula a couple of times.  Cook until golden brown and just a bit crispy.