3 lb (1.4 kg) yellow-flesh potatoes, unpeeled and cubed
8 whole garlic cloves, unpeeled
1/3 cup (75 ml) olive oil
2 sage branches, leaves only
2 rosemary branches, leaves only
Preparation
With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Place the potatoes and garlic in a pot. Cover with cold water. Season with salt. Bring to a boil and simmer for 8 minutes. Drain. Spread the potatoes and garlic out on the prepared baking sheet.
Roast for 5 minutes to dry out the potatoes and garlic. Add the oil and herbs. Stir with a spatula to coat the potatoes. Season with salt and pepper. Roast for another 45 minutes, stirring twice, or until golden and crispy (see note).
Description
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