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.