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ROASTED POTATOES WITH SAGE & OLIVES

Eleanor Ozich DINNER LUNCH VEGETARIAN

The best kind of potatoes are those that are crisp and golden. In this recipe, I have roasted them in a mix of butter and olive oil for richness and flavour, The inclusion of sage is quite happy in the presence of the creamy fleshed potatoes. Rosemary, thyme and oregano would also work nicely here. It's featured in this week's column for Viva- The New Zealand Herald.



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