- About 15 fingerling potatoes
- 1 tbsp Olive oil ( little more or less depending upon the size of
potatoes)
- 1/4 – 1/2 tsp Garam
Masala
- 1/2 tsp -1 tsp red chili powder, as per taste
- pinch of turmeric powder
- about 30 fresh sage leaves
- salt to taste
 Method
Preheat Oven to 425F. Line a baking sheet with foil or parchment
paper. Grease the foil lightly with PAM spray or oil. Cut the potatoes
half lengthwise. Place them in a bowl and add the seasoning to it. You
need just enough oil to coat the potatoes with the spices. For the size I
had, I found almost 1 tbsp of oil enough though the original recipe
called for 2 tbsp of oil.
Now press a sage leaf against the cut side of the potatoes. The oil
will help it to stick to its surface.  Arrange the potatoes on the baking sheet, cut side down.
Bake them for 15-20 minutes or until tender.
Serve them warm or at room temperature.
Couldn’t have been more simple than this now, don’t you agree?
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