Mediterranean potatoes from the oven

Ingredients for 4 servings:

• 10 m.-sized potatoes, waxy
• 4 sprig(s) rosemary, fresh
• 7 leaves sage, fresh
• 4 cloves garlic, with or without skin, halved
• e.g. salt (fleur de sel), coarse
• n. B. Pfeffer
• Olive oil, for the baking tray

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Gourmet potatoes from Tuscany

Rub a roasting pan or baking sheet with oil. Roughly dice the potatoes and add them. It’s best to add a single layer so that all the potatoes are in contact with the bottom. Add the garlic cloves. Season well with salt and pepper. Drizzle with oil, ensuring that as many potatoes as possible get some. Pluck the rosemary needles and add them. Add 1-2 whole sprigs. Sprinkle the sage leaves between the potatoes. Bake the whole thing in a hot oven at 200°C for about 30-40 minutes, until all the potatoes are nice and crispy all over and have a brown color. Goes well with grilled food or simply on its own with a salad. Serve with a glass of red wine from Tuscany or Piedmont.