Vegetable dishes are generally filed according to the primary or main ingredient. This is not an exact science but in the case of some vegetable salads, we'll put a copy here if it has another main vegetable component other than basic salad ingredients. NOTE REGARDING PICKLES & FERMENTED: Pickled and fermented vegetables are filed here; pickled or fermented fruit, meat and seafood are filed in their respective categories. Additionally, all beans (including green and wax) are filed in the bean category.
3 pounds red potatoes or other waxy potatoes, cut into 1-inch cubes
1/4 cup olive oil
1 tablespoon minced fresh rosemary (1 tsp dried herb)
1 tablespoon minced fresh sage (1 tsp dried herb)
Preheat oven to 425˚F. In a large bowl, toss potatoes with olive oil, rosemary, and sage until evenly coated. Spread into a single layer on rimmed baking sheet and cover tightly with foil (or with an inverted rimmed baking sheet of the same size). Roast 20 minutes. Remove foil and stir potatoes; return to oven and roast 25-30 minutes more until crisp and golden brown, stirring half way through. Transfer to serving platter; season to taste with kosher salt and serve hot.
