- 2 pounds red potatoes (if you’re using larger potatoes, you can cut them to the size you like)
- 4-6 cloves of garlic, chopped
- 3 tablespoons olive oil
- 2 tablespoons roughly chopped sage
- 1 lemon
- Salt and pepper
Boil potatoes in plenty of salted water. Pass a knife through it to check for doneness after 7-9 minutes (longer, if you’re using larger potatoes). Once boiled, cut potatoes in half lengthwise, and transfer to a big box that will hold all the potatoes and still have additional room. Shake the box vigorously until the potatoes look smashed on the edges. Toss with garlic, olive oil, sage, juice of lemon, salt and pepper. Transfer to a roasting pan and layer the potatoes in a single layer. Roast the potatoes in the oven at 390 degrees Fahrenheit for 30-40 minutes until crispy, golden and brown. Remove from the oven and serve immediately, perhaps with a sprinkling of chopped parsley.