2lbssmall potatoesyour choice of honey gold, red potatoes, purple potatoes etc
8ozchicken brothhomemade or store bought
3fresh rosemary twigs
4fresh sage leaves
Start by preheating oven to 400 degrees Fahrenheit.
Chose small potatoes with thin skin for this dish since you are not going to peel them. Wash them and then chop them in half while the oven is preheating. Place the cut potatoes on a sheet pan or baking dish.
Pour the chicken broth over them. Then spread evenly on top the rosemary leaves. Keep 1 twig for decoration later.
Cut the sage leaves in smaller pieces. Spread them around the baking dish as well. Sprinkle the whole thing with salt, pepper and then olive oil.
Bake for about 45 minutes or until golden brown. Let cool for a bit before serving.
Since I'm using a little bit of broth in this dish, I want to caution you about salt. Usually chicken broth has some salt in it (unless you make it with no salt or buy the unsalted one). Add salt to taste but keep in mind that chicken broth might already have some so adjust accordingly.
Easy Roasted Potatoes with Rosemary & Sage https://mediterraneanlatinloveaffair.com/easy-roasted-potatoes-with-rosemary-and-sage/