Sage Roasted Potatoes
Servings: 4
Crispy on the outside and tender in the middle, these Sage Roasted Potatoes are a delicious side dish perfect for any meal!
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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
Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!