​Fresh sage crisps up on these creamy potatoes for the perfect side dish bite.

So whether you need something to go with a festive meal or just a weeknight dinner, these roasted potatoes are for you.

This recipe uses warming sage just like in my other holiday recipes, Make Ahead Sausage Stuffing and Butternut Squash Crostini Appetizer with Crispy Sage, for a delicious flavour. It’s one of my favorite herbs to use in recipes to make during the holidays!

You don’t need to boil or do any other prep to the potatoes before making this easy recipe.

Why you’ll love these sage roasted potatoes

• Sage combined with olive oil and butter gives these potatoes a warming, buttery flavour that is hard to beat.
• Using smaller, mini creamer potatoes allows for a shorter cooking time.
• The potatoes are crispy on the outside and nice and creamy on the inside.
• It’s a one-pan side dish that goes with so many main dishes like roast chicken, beef and turkey.
• I think these potatoes will be a go-to side dish for you.

Ingredients needed to make these roast potatoes

Potatoes: Smaller, creamer potatoes (also known as new potatoes or baby potatoes) are perfect for this recipe because they cook quickly.

Olive oil and Butter: A match made in heaven to give these potatoes a golden colour, olive oil and melted unsalted butter are a must for this recipe.

Fresh Herbs: Fresh sage is known to have fresh pine and citrus notes, fresh sage leaves go beautifully with Fall and Winter season recipes.

Seasonings: garlic powder, kosher salt & black pepper are the most important for seasoning along with the sage.

How to make this great side dish

Step 1: Pre heat oven to 425F. Line a large baking sheet with parchment paper.

Step 2: In a small bowl mix together olive oil, melted butter, salt, pepper and garlic powder. Then stir in minced sage leaves.

Step 3: Pour potatoes on the large pan and toss together the potatoes with the olive oil and butter mixture, being sure all the potatoes are coated. Spread the potatoes out in a single layer on the pan, making sure there is a bit of space between the potatoes to ensure they get crispy while they cook.

Step 4: Roast 35-45 minutes until fork-tender and edges of the potatoes are turning golden brown. The timing will depend on the freshness of the potatoes. Taste and season with more salt and pepper if desired and serve warm!

Expert Tips for making the best roasted potatoes recipe

• Don’t crowd the potatoes on the baking sheet. Make sure to use a large roasting pan so there is space between potatoes when roasting. You’re more likely to get crispy potatoes instead of steaming them if they’re too close together on the pan.
• Make sure potatoes are chopped in similar sized pieces. In this recipe using small potatoes, chopping the potatoes in half works. But if you use another kind of potato like a Yukon Gold potato, try to cut them into 1 inch pieces.
• Use parchment paper. ​ Parchment paper helps to crispy up the potatoes when baking BUT make sure to use a brand that can withstand 425F oven temperature.

Common Questions

Can I use another type of potato?
YES! If you want to use a different type of potato I’d recommend using Yukon gold potatoes cut into 1 inch pieces. I would not recommend using russet potatoes for this recipe.

Will the potatoes reheat well if made ahead of time?
I recommend making the recipe and eating the potatoes as soon as they’re made. However, you can make a few hours ahead then reheat in the oven at 400F, covered with tin foil for about 15 minutes and then take the tinfoil off for 5 minutes to recrisp the potatoes. I would not recommend reheating the potatoes in the microwave.

Can I use dried sage instead of fresh sage?
I would highly recommend using fresh sage! The fresh sage sort of turns into crispy sage as the potatoes cook and brings a different flavour than if you were to use dried sage.

Would this recipe work with sweet potatoes? 
I haven’t tested this recipe with sweet potatoes but I think the flavours would work well. If you do try this with sweet potatoes make sure to peel the potatoes first and then cut them into cubes. They may also need a bit longer baking time than the original recipe.

​Can I use another herb instead of sage?
I know sage isn’t for everyone so if needed, you can substitute with fresh rosemary.  I would estimate about 1-2 tbsp fresh minced rosemary.

These roasted potatoes go well with so many holiday recipes and easy weeknight dinners.

Here are more delicious recipes to pair these sage potatoes with:

Easy Lemon & Herb Butter Roasted Turkey

Easy Healthy Baked Lemon Chicken

Easy Sheet Pan Roasted Chicken with Vegetables

How to store these potatoes

If you have leftovers, store in the fridge in an airtight container for up to 3 days.  Reheat in the oven at 400F, covered with tin foil for about 15 minutes and then take the tinfoil off for 5 minutes to re-crisp the potatoes.

More side dish recipes to love from the blog:

Sheet Pan Roasted Carrots, Brussels Sprouts and Potatoes

Sweet Potato and Cheddar Drop Biscuits

Baked Parsnip Fries with Garlic Yogurt Dip

Honey Butter Roasted Carrots and Radishes

Brussels Sprouts and Kale Salad

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Sage Roasted Potatoes

Crispy on the outside and tender in the middle, these Sage Roasted Potatoes are a delicious side dish perfect for any meal!

Course Side Dish

Cuisine American

Keyword roasted potatoes

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4

Author Jess

Ingredients

• 1 1/2 lbs creamer potatoes (baby potatoes), halved about 5-6 cups
• 2 tbsp olive oil
• 2 tbsp unsalted butter, melted
• 1 tsp kosher salt
• 1/4 tsp ground pepper
• 1/2 tsp garlic powder
• 20 sage leaves, minced

Instructions

• Pre heat oven to 425F. Line a large baking sheet with parchment paper (make sure it's a brand that can withstand 425F heat) or just use a plain baking sheet.
• Mix together olive oil, melted butter, salt, pepper and garlic powder. Then stir in minced sage leaves.
• On a sheet pan toss together the potatoes with the olive oil and butter mixture, being sure potatoes are all coated.
• Roast 35-45 minutes until fork-tender and golden. Taste and season with more salt and pepper if desired and serve warm!

Notes

• If using another type of potato, I'd recommend using Yukon gold potatoes cut into 1 inch pieces. I would not recommend using russet potatoes for this recipe.
• Parchment paper helps to crispy up the potatoes when baking BUT make sure to use a brand that can withstand 425F oven temperature.
• Can I use dried sage instead of fresh sage? I would highly recommend using fresh sage! The fresh sage turns into crispy sage as the potatoes cook and brings a different flavour than if you were to use dried sage

The post Easy and Delicious Crispy Sage Roasted Potatoes appeared first on Cooking in my Genes.

From one pan you get three side dishes of delicious roasted vegetables!

Plus, each vegetable has it’s own topping for a beautiful finishing touch.

Carrots, brussels sprouts and potatoes are a wonderful combination of vegetables that roast together so wonderfully and are easy to prep; they make the perfect side dish!

Sometimes side dishes are a stressful part of serving a group. So, I created this one pan vegetables recipe as an easy way to share different vegetables as a roast veggies side dish to any weeknight meal or special occasion. Next time you need an easy side dish, this is the recipe to come to!

Why you’ll love these easy roasted vegetables

• All of the vegetables are roasted as as single layer on one large baking sheet which makes for easy cleanup!
• You only need the simplest ingredients and seasonings to make this recipe.
• Serve this as a side dish to any favourite protein like chicken breast, beef or with turkey dinner.
• The vegetables are all cut into similar sizes allow them to roast perfectly in the same amount of time.

Sheet pan roasted vegetables are my favorite side dish, especially in the cooler months they’re my go-to recipe. And with this recipe, each vegetable is roasted simply with olive oil, salt, pepper and garlic then paired with a complimentary topping.

Ingredients needed to make these easy side dishes

Carrots: a classic root vegetable that’s delicious when roasted.

Brussels sprouts:  brussels sprouts are one of the best vegetables to roast, especially when topped with crispy pancetta or bacon too!

Potatoes:  a classic side dish vegetable, roasted to perfection

Olive oil:  a little olive oil goes a long way for the best results in bringing out the flavours of the roast vegetables.

Seasonings: kosher salt or sea salt, black pepper and garlic powder are all you need to season the vegetables for roasting.

Toppings: toasted almonds, pancetta or bacon and fresh herbs like sage are the best toppings for these oven-roasted vegetables.

Step by step process for the roasted vegetable recipe

For the vegetables –

Step 1: Pre-heat oven to 400F.

Step 2: Layer a large baking sheet pan with parchment paper.

Step 3: Slice carrots into 1 inch circles. Cut brussels sprouts and potatoes in half.

Step 4: Place potatoes in the middle of the sheet pan. Then place the carrots on one side of the sheet pan and brussels sprouts to the other side. Drizzle the olive oil over all of the vegetables evenly. Then, sprinkle the coarse salt, pepper and garlic powder evenly over all of the vegetables.  Toss the vegetables in each of their sections on the sheet pan.

Step 5: Place the sheet pan on middle rack in oven and bake for 35 to 40 minutes, tossing halfway through.

For the toppings –

Step 1: Heat the small frying pan to medium heat and add the sliced almonds. Cook stirring often until lightly browned and toasted, about 5-8 minutes. Set aside in a bowl.

Step 2: Heat the small frying pan to medium heat and add 1 tbsp butter and 1 tbsp extra virgin olive oil. When the butter starts to bubble, add the sage leaves and allow to crisp; about 3 minutes or so. Remove the leaves with a slotted spoon to drain on paper towel. Wipe the remaining oil and butter out of the pan.

Step 3: Lastly, chop the pancetta or bacon into cubes or strips and add to the small frying pan. Cook for 7-10 minutes until golden brown and crispy. Using a slotted spoon, remove the cooked pancetta cubes on a plate layered with a paper towel.

Step 4: To serve, put each of the vegetables in their own serving bowl or on their own serving platter. Then, top the carrots with the toasted almonds; the brussels sprouts with the crispy pancetta or bacon; and, crumble the crispy sage over the potatoes!

Expert tips for this easy sheet pan recipe

• Make all of the vegetables toppings ahead of time. Or, for a simpler weeknight meal just omit the toppings and enjoy the roasted vegetable side dishes on their own!
• These sheet pan roasted vegetables are perfect for Thanksgiving or other festive occasions! You can bet guests will like at least one if not more of the vegetables so there’s something for everyone’s taste.
• Meal prep these vegetables for the week ahead! Store in the fridge for up to 3-4 days as a healthy side dish to take as a part of lunch or reheat at a low oven temperature to add to dinner.
• Make sure you spread the vegetables in an even layer on a large sheet pan. If needed, you could use two smaller pans, just try to bake the roasted veggies on the same rack in the oven.

FAQ

What if I don’t like one of the vegetables?
If you’re going to substitute any of the vegetables, make sure they have a similar cooking time and are cut in similar one-inch bite-sized pieces. Some delicious substitutes for the vegetables – beets or butternut squash for carrots / sweet potatoes for potatoes. Alternatively, if you choose to roast just two of your favourite vegetables of the three, make sure to double up on one of them.

Do I need to use the toppings?
The toppings are a great way to add an extra flavour punch to this recipe! You can absolutely prep the toppings ahead of time or while the vegetables are roasting. Alternatively, you can serve the vegetables roasted as-is and just add an extra pinch of salt and pepper when the vegetables come out of the oven.

Storage

Store in the fridge in an airtight container for up to 3-4 days as a healthy side dish to take as a part of lunch or reheat at a low oven temperature to add to dinner.

More delicious side dish recipes to love from the blog

Bacon & Sage Sweet Potatoes

Sweet Potato & Cheddar Drop Biscuits

Sage Roasted Mini Potatoes

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Easy Sheet Pan Roasted Vegetables (3 side dishes!)

Perfect for serving a crowd, these Sheet Pan Roasted Vegetables is three side dishes in one! You can also meal prep these for the week ahead.

Course Side Dish

Cuisine American

Keyword one pan, roasted vegetables, sheet pan

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4 -6 people

Author Jess

Equipment

• large baking sheet, small frying pan

Ingredients

Roasted Vegetables

• 1 1/2 lb brussels sprouts, halved about 3 cups
• 1 lb carrots, cut into 1 inch circles about 3-4 large carrots
• 1 1/2 lb creamer potatoes, halved about 5 cups
• 4 1/2 tbsp extra virgin olive oil
• 3/4 tsp kosher or sea salt
• 3/4 tsp ground pepper
• 3/4 tsp garlic powder

Toppings

• 1/3 cup sliced or chopped almonds
• 1 tbsp extra virgin olive oil
• 1 tbsp butter
• 12 sage leaves
• 4 thick slices of pancetta or bacon

Instructions

Vegetabales

• Pre-heat oven to 400F.
• Layer a large baking sheet pan with parchment paper.
• Slice carrots into 1 inch circles. Cut brussels sprouts and potatoes in half.
• Place potatoes in the middle of the sheet pan. Then place the carrots on one side of the sheet pan and brussels sprouts to the other side. Drizzle the olive oil over all of the vegetables evenly. Then, sprinkle the coarse salt, pepper and garlic powder evenly over all of the vegetables.  Toss the vegetables in each of their sections on the sheet pan.
• Place the sheet pan on middle rack in oven and bake for 35 to 40 minutes, tossing halfway through.

Toppings

• Heat the small frying pan to medium heat and add the sliced almonds. Cook stirring often until lightly browned and toasted, about 5-8 minutes. Set aside in a bowl.
• Heat the small frying pan to medium heat and add 1 tbsp butter and 1 tbsp extra virgin olive oil. When the butter starts to bubble, add the sage leaves and allow to crisp; about 3 minutes or so. Remove the leaves with a slotted spoon to drain on paper towel. Wipe the remaining oil and butter out of the pan.
• Lastly, chop the pancetta or bacon into cubes or strips and add to the small frying pan. Cook for 7-10 minutes until golden brown and crispy. Using a slotted spoon, remove the cooked pancetta cubes on a plate layered with a paper towel.

To Serve Vegetables

• To serve, put each of the vegetables in their own serving bowl or on their own serving platter. Then, top the carrots with the toasted almonds; the brussels sprouts with the crispy pancetta or bacon; and, crumble the crispy sage over the potatoes!

Notes

**Prep all of your toppings ahead of time and set aside until you need them. This will save you time and all you have to do is prep and cook the vegetables when ready!

Disclaimer: This recipe was originally created for the Italian Centre Shop and they have graciously let me republish to the blog.

The post Easy Sheet Pan Roasted Vegetables (3 side dishes!) appeared first on Cooking in my Genes.