Roasted Potatoes With Sage and Garlic

Roasted Potatoes With Sage and Garlic

  • Prep Time: 20 mins
  • Total Time: 55 mins
  • Servings: 4

    • About This Recipe

    “A great alternative to mashed.”

    Ingredients

  • 1 1/2 lbssmall potatoes, halved
  • 1/3 cupflour
  • 1 1/2 tablespoonsoil
  • 4garlic cloves, minced
  • 1/4 cupsage leaf, chopped
  • 1tablespoonunsalted butter
  • kosher salt
  • fresh pepper, ground

    • Directions

  • Preheat oven to 450°F and place a large, heavy skillet or roasting pan in the oven to heat.
  • Place the potatoes in a large saucepan and cover with cold salted water.Put on high heat to boil.Once boiling, lower heat and simmer for 5 minutes.
  • Drain the potatoes well, and place on paper towels.put the flour on a plate.When the potatoes are dry, roll them in the flour to coat.
  • Remove the hot skillet from the oven and add the oil and potatoes.Roast, shaking the pan occasionally until the potatoes are golden brown all over, about 30 minutes.
  • Remove from the oven and add the garlic, sage and butter. Return to the oven for one minute.
  • Season generously with salt and pepper and serve.

    • Reviews

  • “I really enjoyed this Gay. I didn’t have kosher salt so I had to omit that and I used rosemary instead of sage as I was making Chicken with lots of garlic (#15057) and it calls for rosemary. Next time I will definately try the sage! Thanks!”

  • “Great!I used parsley instead of sage, added some crushed chillies and I added the seasoning half way through the cooking time. I had been looking for a copycat of the potatoes of Montreal’s Lebanese chain ‘Amir’, and this is the closest that I have tasted :)”

  • “These came out quite tasty, although not as crispy as I wanted. After reading a couple of reviews, I decided to put the sage on before they went in the oven (I used sage powder). I also used yukon gold potatoes — not sure if that made a difference in crispiness. I put them in acasserole dish and I don’t think there was enough room for air to circulate. Next time, I’m going to put them on a cookie sheet. Loved the buttery/garlicky/sage flavor.”

  • “Very easy to prepare. I used 1/2 tsp salt and 1/8 tsp pepper, and the only change I made was to quarter the potatoes instead of halving them. It just seemed like the potatoes didn’t pick up much flavor. If I make these again, I’d probably cut the potatoes into smaller chunks and add the garlic and sage sooner, so the flavors have more time to develop and can coat more surface area on the potatoes. Thanks anyway.”

  • “I made these last night and they were absolutely delicious… I ended up finishing them up in the hot frying pan ontop of the stove insted of in the oven… They were delicious.”

  • “Great recipe.About a month ago, on one of the “Zaar” posts, we were dicussing canned potatoes.I had a coupon for Delmonte Diced New Potatoes and decided to give them a try.I only used 1 can and I cut the ingredients to 1/2 TB butter, 2 TB flour, 1 TB oil, 4 sage leaves and 2 cloves of garlic. Salt and pepper to taste.They really came out excellent.Perfect amount for two people, except my husband really would have eaten more.Now that I have cured my curiosity about canned potatoes, they really are good to use in a pinch.But don’t tell “Mean Chef” that I used them or said that!”

  • “Wow, these were good. Hubby and I fought over the leftovers. Thanks for sharing!”

  • “These potatoes turned a beautiful golden, lovely crisp outside and soft inside, we enjoyed them , the sage was quite a different taste for us with potatoes, we probably would use a different herb next time, it wasn’t bad , it just wasn’t to our taste. Loved the garlic and butter!!Thanks for sharing we will be making them again, the flour did make a difference.”

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