6
  • 2Tbspolive oil
  • 2lbsmall red potatoes, cut in half
  • 30(or 40) large fresh sage leaves
  • 1tspcoarse sea salt
  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Coat the bottom of a large cast iron or oven-proof skillet with olive oil.
  3. Cover the bottom of the pan with the sage leaves.
  4. Sprinkle the salt on top of the sage leaves.
  5. Place the potatoes cut side down on top of the leaves.
  6. Bake in the oven for approximately 30-35 minutes until the potatoes are tender and slightly browned.
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