Patate Al Sale Profumato is an Italian dish that seems wholly unlike the stereotypical Italian fare. It makes a great side or brunch, and will have you coming back for more (and probably tasting garlic for the rest of the day). Even if there are only two of you eating, I recommend that you increase all of the ingredients so that when someone sneaks back for seconds, they wont be disappointed.
Use ingredients from your garden, a CSA, a farmers market or the organic section of your local grocery store when you can.
Patate Al Sale Profumato
(Potatoes with Sage and Rosemary)
Serves 2
1.5 pounds of potatoes
1/4 of a cup of olive oil
6 fresh sage leaves
1 sprig of fresh rosemary
1 sprig of fresh parsley
freshly ground pepper
1 clove of fresh garlic
Peel and rinse the potatoes and then dice them up into roughly half inch cubes. Dry them on a table cloth and then saute them in a casserole dish in the oil. Warning: Make sure that your casserole dish is suitable for oven top cooking. I don’t want you shattering your cookware while using this recipe. That would make me feel bad!
Keep the potatoes moving so that they don’t stick to the bottom of the pan too much. Once the start to change color and look like they are getting that golden brown color, move them into your oven which has been set to 350 degrees. Leave it in there for about 20 minutes.
Finely chop your sage, rosemary, parsley and garlic and mix them together with some freshly ground pepper.
Toss the hot potatoes in a large bowl with your herb mix and serve.
Then come back here and leave a comment about how much you love them 
That looks absolutely delicious. I am convinced that potatoes are the perfect food. I will try this out and report back.
I look forward to hearing what you think!
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Do you think a person could use less oil?
OK, so I finally tried this! Sorry it took me so long.
It really was very delicious. I will makeit again for sure. It has also inspired me to try some other options using the same flavors, such as a Sage and Rosemary mashed potato cakes. Mmmm.
I did have to make a few changes to the recipe, mostly out of necessity. (I know, I know. I too hate it when people change a recipe without even trying first, but I really had no choice. I swear.)
These are my changes.
1. I used 1//8 cup of oil and 1 tablespoon of Brummel and Brown spread. This was to cut back on some of the fat and calories. Worked great!
2. I browned my potatoes in a skillet on the stove and then transferred to a casserole for the oven. I just wasn’t confident mine was stove top ready.
3. I added some salt to the end. I am sure you know how I feel about potatoes. They are the most perfect food ever, but only when properly salted.
Kudos on a great recipe!
Kelly