Garlic & Rosemary Roasted Potatoes with Crispy Sage

Preheat oven to 400°F (200°C).

In a large bowl, toss the cubed potatoes with olive oil, minced garlic, chopped rosemary, salt, and pepper.

Spread the potatoes in a single layer on a large roasting pan. Avoid overcrowding to ensure crispiness.

Roast for 20 minutes, then flip the potatoes and roast for another 10-15 minutes, or until golden brown and crispy.

While the potatoes are roasting, heat a small amount of olive oil (about 1 tablespoon) in a small skillet over medium heat.

Once the oil is hot, add the sage leaves to the skillet in a single layer. Cook for about 1-2 minutes per side, or until crispy and slightly darkened.

Remove the crispy sage leaves from the skillet and place them on a paper towel-lined plate to drain excess oil. Season lightly with salt.

Once the potatoes are done, remove them from the oven and transfer them to a serving dish. Top with the crispy sage leaves and serve immediately.