This is adapted from “Provencal Light,” by Martha Rose Shulman.
ROAST POTATOES
Preparation time: 20 minutes
Cooking time: 1 hour
Yield: 6 servings
6 medium white potatoes
6-8 large sage leaves, cut into slivers
3-4 large cloves garlic, peeled and finely slivered
1 cup low-sodium chicken or vegetable broth
1 tablespoon olive oil
1/8 teaspoon salt
Freshly ground black pepper, to taste
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1. Heat oven to 425 degrees. Make several incisions in each potato, about 1/4 inch apart, starting at the top and going down to within about 1/4 inch from the bottom of the potato. With the tip of a small knife, gently force a sliver of sage and garlic in the incisions.
2. Put potatoes into a baking dish that is small enough so that they are close together. Pour on the stock and drizzle the oil over the potatoes. Sprinkle with salt and pepper.
3. Bake, basting potatoes every 10-15 minutes with a bulb baster or brush, until potatoes are tender and the broth is just about evaporated, 50 to 60 minutes.