56 | Oregon Home Preparation: Preheat the oven to 425°F. Place the potatoes in a large pot and cover with cold water by about 1 inch. Bring to a boil over high heat and salt generously. Lower the heat to medium and cook until just tender, 6 to 7 minutes. Drain in a colander and let steam until dry, about 5 minutes. Transfer the potatoes to a large bowl and toss with the olive oil, garlic, sage, parsley, and rosemary. Season with salt and pepper. Spread in a single layer on a baking sheet. Roast for 30 minutes, or until golden brown and crispy on the bottom. Ingredients: • 2½ pounds Yukon Gold potatoes, cut into 1½-inch chunks or wedges • Sea salt • cup extra-virgin olive oil • 4 garlic cloves, minced • 5 fresh sage leaves, minced • 4 parsley sprigs, minced • Leaves from 2 rosemary sprigs, minced • Freshly ground black pepper talian oasted otatoes SERVES 4 TO 6
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