With so many beautiful varieties of organic heirloom potatoes available these days, the potato has regained popularity among restaurant chefs and appears in preparations similar to this. There are so many types of fingerling potatoes, but La Ratte potatoes are a favorite because of their delicious buttery flavor. They pair well with herbs and offer a low fat alternative to butter-laden mashed potatoes. If you can't find La Ratte, any fingerling will do. La Ratte potatoes are available all year round and New York's Union Square Farmer's Market.

Ingredients:

• your conventional oven at 375 degrees
• a flat sheet pan or roasting pan
• 1 - 2 pounds medium size La Ratte fingerling potatoes
• a few Tablespoons of good quality extra virgin olive oil
• a Tablespoon each of chopped fresh Rosemary and Sage leaves
• salt and pepper

Method:

• Wash and scrub any soil from potatoes, but do not peel them.
  
• Pat potatoes dry and cut lengthwise in half. This will make long steak-fry size roasted potatoes.
  
• Put potatoes in a deep bowl and drizzle on olive oil to coat. Next, sprinkle fresh herbs and salt and pepper. Potatoes need salt to bring out their flavor, so don't be afraid to salt liberally.
  
• Put the potatoes cut side down on the sheet pan. Don't crowd the pan too much or potatoes will not cook properly.
  
• Time potatoes for 15 minutes in oven then check potatoes for done-ness by piercing one with a sharp paring knife. The knife should slide in and out easily. Also check the cut side of the potatoes to see if they are deep golden brown. If not, let them cook another 5 minutes and remove to cool.
  
• When potatoes are deep golden brown they are very delicious and need no butter! Enjoy these potatoes with pork chops, steak fish or even scoop out with a melon-baller and stuff with caviar. Top with a dollop of créme fraîche or sour cream and chopped chives for an elegant party food.