1 1/2 pounds fingerling potatoes, unpeeled
3 1/2 teaspoons coarse sea salt
2 tablespoons extra virgin olive oil
1/2 teaspoon freshly ground pepper
8 fresh sage leaves
Place potatoes and 2 teaspoons of sea salt in a saucepan then add enough water to cover by 2 inches; bring to a boil. Reduce heat to medium, cover pan then cook for 20 minutes; drain. Heat olive oil in a large skillet that is set over medium-high heat. Add potatoes, stirring to coat. Sprinkle potatoes with pepper and remaining sea salt. Add sage leaves to skillet then cook for about 10 minutes, until sage is crisp and potato skins are lightly golden.