Oven Roast Potatoes with Rosemary

by Anne Moulakis and James Wilderotter

quantity	ingredient
3 to 4	large potatoes
3 tablespoons	rosemary, fresh and chopped
4 clusters	sage, fresh
1 cup	olive oil (prefer extra virgin)
to taste	black pepper (cracked)
to taste	salt
3	lemons (cut in wedges)

Heat the over to 400 degrees.
Cut the potates into bit-size pieces.
Pour olive oil into baking or roasting pan until 1/4" deep.
Place the potatoe pieces in the pan. Do not stack them. This should be a single layer.
Sprinkle the rosemary, pepper and salt over the potatoes, trying to get a bit onto each one.
Place the sage clusters inbetween and around the potatoes.
Take one lemon and squeeze the juice over the top of the potatoes.
Place the used and unused lemon wedges into the pan with the potatoes.
Place the pan into the oven for about 40 minutes. After the first 20 minutes, turn the potatoes over using a spatula. They are done when they are turning brown and crispy on the outside.

NOTES:

I like to also do this with Herb de Provence instead of just rosemary.

You can also use a large pan and put in pieces of chicken to roast with the potatoes. This will extend the cooking time, but it is well worth it.