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