Potatoes with Rosemary and Sage

Eggs and potatoes are a Sunday staple around here. The eggs from the happy hens at Ha's Apple Farm are so delicious that even simply poached they taste better than any eggs we've eaten in restaurants.

Yesterday I served them with these Mediterranean-inspired herb-roasted potatoes. Whenever I eat these I remember that their pungent herbal flavor would be great for dinner too - with a crisp salad and an omelet, or a bean burger. Or even with a lentil stew.

The potatoes are flavored with rosemary, sage and bay - which, if you live in Southern California and have even a small patch of sun, you can grow. They are drought tolerant and can be snipped year-round for an extra pop of flavor in whatever you're cooking. Rosemary and sage can be overpowering, so a little goes a long way. (The plants grow in winter-y climates too - the sage will go dormant outside, but the rosemary and bay will need to be taken in as house plants before the first frost.)

Fresh eggs, freshly-squeezed orange juice, and potatoes aromatic with herbs from the garden: there is nothing like good simple food to start the day off right.

Potatoes with Rosemary and Sage
3/4 lb potatoes (2 medium)
1 heaping tbsp olive oil
1 clove garlic, minced
1/2 tbsp chopped fresh rosemary
1/2 tbsp chopped fresh sage
1 bay leaf

Peel the potatoes and place in cold salted water for 15-20 minutes. This reduces the amount they will stick to the pan when you roast them.

Preheat toaster oven to 500°F.

Drain the potatoes and cut them in 3/4 inch cubes. Place on a baking dish and toss with the oil, garlic, rosemary, sage and bay leaf. Spread the potatoes in a single layer and bake 15 minutes, stirring occasionally.

Lower the heat to 375°F and cook until tender, about 10 minutes longer. Turn them occasionally while they cook.

Serve hot.

Serves 2