Instructions: Put the potatoes in a saucepan and add water to cover by about 2 inches. Add 2 teaspoons of the sea salt and bring to a boil. Reduce heat to medium, cover and cook for about 20 minutes, until the potatoes are just tender when pierced with a fork. Drain.

Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the potatoes and turn them in the oil. Sprinkle with the remaining 1 1/2 teaspoons sea salt, the pepper and sage. Continue to cook, turning, until the skins are lightly golden and the sage is crisp, about 10 minutes.

Serve hot or at room temperature.

Serves 4.

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