Makes 6 servings.

2 lbs Red Dog German butterball potatoes
8 oz chicken broth
2 twigs Red Dog rosemary
4 fresh Red Dog sage leaves
1 tbsp salt
0.5 tsp pepper
5 Tbsp olive oil

Preheat the oven to 400 degrees F.

Remove the leaves from the rosemary twigs. Dice the potatoes (skin on) and place them on a sheet pan or baking dish. Pour the chicken broth over them, then spread the rosemary leaves evenly on top. Chop the sage leaves into smaller pieces. Spread them around the baking dish as well. Sprinkle the whole thing with salt, pepper, and olive oil. Bake for about 45 minutes or until golden brown. Let cool for a bit before serving.