Pan-Roasted Potatoes with Sage & Rosemary

2 pounds russet potatoes, peeled and cut into 3/4" cubes

2 T olive oil

2 cloves garlic, peeled and thinly sliced

2 T chopped fresh sage

1 T fresh rosemary needles

(I usually use dried and much less - 1 t and 1/2 t for starters)

Salt & pepper to taste.

Preheat the oven to 375 degrees. Heat a large ovenproof frying pan and add the oil and potatoes. Brown for 5 minutes, tossing regularly. Add garlic and herbs. Toss together (transfer to the casserole) and place in oven uncovered. Roast for about 15 minutes or until the potatoes are tender. Toss a few times while in the oven. Add salt and pepper to tate.

It usually takes me more than 5 minutes to get the potatoes brown, but don't overdue - they'll think and turn dry.

This recipe is from Patricia Riegel - my mother, a most excellent cook!