Put the potatoes on a steaming rack over simmering water, cover and cook until tender about 20 minutes. Check to make sure by piercing one with a knife.

Meanwhile, melt the butter with the marjoram and sage in a 10-inch cast iron skillet (or other skillet large enough to hold the potatoes in a single layer) over low heat.

When the potatoes are done, tip them into the skillet with the butter, shuffle the pan to even them out, and then raise the heat just a tad and cook, turning the potatoes every several minutes until the cut surfaces are browned and crisp about 20 minutes in all.

Season with salt and pepper and serve.