Wash the potatoes and put them to boil in plenty of water. It is very important that they are not too cooked, to understand what is the right point of cooking it will be sufficient to boil them until we are able to enter with fork into the potato and remove it easily. Once the potatoes are boiled to perfection, drain them and peel. Set them aside and let them cool. When the potatoes are cool cut them in half, making incisions with a knife on the cut surface, then put them in a baking dish (see the second photo), add salt and add on pieces of garlic, sage and rosemary (if you like it you can add a freshly ground black pepper too) and a generous drizzle of extra virgin olive oil. Let stand them for about 15 minutes, so that the flavors of the aromas begin to penetrate inside, then put in a preheated oven at 220 ° C for about 30-35 minutes until the potato surface in contact with the pan not has done a nice golden crust. Then turn off the oven and turn on the grill for 5-10 minutes in order to get a nice even golden brown top. They are excellent both hot and cold, great to accompany roasts.