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Herb Roasted Potatoes


1 pound new potatoes, assorted varieties and colors are great
6 cloves garlic, smashed
2 tablespoons finely chopped sage
1 tablespoons finely chopped rosemary (optional)
Pinch crushed red pepper flakes
Kosher salt
Extra-virgin olive oil


Preheat oven to 400 degrees F.

Cut the potatoes into halves or quarters, as long as they are all about the same size.

Place the potatoes in a large bowl and add the garlic, sage, rosemary, and crushed red pepper. Generously sprinkle with kosher salt and olive oil. (The potatoes will absorb a lot of oil and salt; they will taste bland if we don’t go big here.)

Lay the potatoes in a single layer on a sheet tray and roast in the preheated oven for 20 to 30 minutes. Check the potatoes halfway through the cooking process to rearrange so the potatoes will have even cooking time and get evenly browned. The potatoes should be nice and brown and really well flavored. Transfer to a serving bowl and serve.

George Christidis