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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%
detailed view... how is this calculated?

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Roasted Potatoes With Sage and Garlic

Recipe #4370 | 55 min | 20 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Malarkey Test
Nov 26, 1999

A great alternative to mashed.

SERVES 4 (change servings and units)

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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Featured Reviews for This Recipe

From: Chef #1158352

On Feb 15, 2009

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 a casserole 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.

0 people found this review helpful

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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.

1 person found this review helpful

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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.

4 people found this review helpful

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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!

3 people found this review helpful

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