6 med. baking potatoes, peeled
1 tbsp. each fresh rosemary and sage, finely chopped
Salt and freshly ground pepper
1/3 c. olive oil

Preheat oven to 375 F.

Cut each of the potatoes in half, then cut each of the halves into thick wedges. Place the potato wedges in a mixing bowl. Add the herbs, salt and pepper and olive oil. Mix with your hands, making sure each wedge is coated with oil and herbs.

Place the potatoes with their oil in a lightweight, shallow ovenproof container large enough to hold them all in a single layer. Place the pan in the middle of the oven and bake for about 1 hour, turning the potatoes occasionally so they are evenly browned.

Serves 4. Use with lamb or steak.