Umbrian Roast Potatoes (serves 2)
Hard on the heels of Umbrian Chicken is the recipe for Umbrian Roast Potatoes. For this I took a large potato, peeled it and cut into bite-size chunks. I boiled them for about 10 minutes until just cooked. Put 2 tbsp. of extra virgin olive oil in a skillet/frying pan seasoned with salt and freshly ground black pepper and when sizzling add potatoes and a sprig of rosemary (leaves removed from stem and chopped) and a sprig of sage (tear sage from vein of leaf and chop). Cook, till potatoes are crisp and browned on all sides.