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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (192g) Recipe makes 4 servings The following items or measurements are not included below: sage leaves |
||
| Calories 232 | ||
| Calories from Fat 74 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.3g | 12% | |
| Saturated Fat 2.6g | 13% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 11mg | 0% | |
| Potassium 716mg | 20% | |
| Total Carbohydrate 35.7g | 11% | |
| Dietary Fiber 4.4g | 17% | |
| Sugars 2.0g | ||
| Protein 4.2g | 8% | |
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Roasted Potatoes With Sage and Garlic
SERVES 4
Ingredients
- 1 1/2 lbs small potatoes, halved
- 1/3 cup flour
- 1 1/2 tablespoons oil
- 4 garlic cloves, minced
- 1/4 cup sage leaf, chopped
- 1 tablespoon unsalted butter
- kosher salt
- fresh pepper, ground
Directions
1
Preheat oven to 450°F and place a large, heavy skillet or roasting pan in the oven to heat.2
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.3
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.4
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.5
Remove from the oven and add the garlic, sage and butter. Return to the oven for one minute.6
Season generously with salt and pepper and serve.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven > Roast
Featured Reviews for This Recipe
From: littleturtle
On May 19, 2007
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.
From: sweetcindylou
On Jan 11, 2007
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.
From: Derf
On Aug 2, 2004
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.
From: Risë
On Feb 25, 2002
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!
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