Summary

Ingredients

• 400 g potato (s)
• 3 tablespoon olive oil, extra virgin, cold-pressed
• 1 sprig rosemary, fresh, approx. 0 cm long or 20 rosemary needles
• 4 sage leaves or a pinch sage powder
• 1 tablespoon breadcrumbs
• 1 tablespoon parmesan or pecorino, grated
• salt
• Pepper, black

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Instructions

1. Peel the potatoes, cut into approx. 2 cm cubes and cook in salted water for 10 minutes. Then pour off.
2. Cut the sage leaves into 1 cm pieces. Strip the rosemary needles from the branches. Preheat an oven to 180 degrees. Put the olive oil, potatoes, rosemary and sage leaves in an ovenproof dish and mix thoroughly so that the potatoes are coated with the oil. Salt and pepper.
3. Mix the breadcrumbs and the parmesan and distribute as evenly as possible over the potatoes. Baked in the oven at 180 degrees for about 20 minutes.
4. Variations: You can also mix in parsley, garlic or bacon as you like.