Spring Potatoes with Sage

Simplicity is the hallmark of a master. Think Mozart, that little black dress with a string of pearls or a brilliant cut diamond. I, on the other hand, think potatoes, par cooked, peeled, slit and filled with a sage leaf then roasted with EVO, salt and pepper. I used mini Yukon gold potatoes.  Serve them with a roasted leg of spring lamb and asparagus hollandaise. If you must have mint jelly, make your own.