Garlic Roasted Potatoes With Sage
Updated Aug. 29, 2023
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds small creamer potatoes, halved
- ⅓cup flour
- 1½tablespoons vegetable oil
- 4cloves garlic, minced
- ¼cup chopped sage leaves
- 1tablespoon unsalted butter
- Kosher salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
272 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 7 grams dietary fiber; 2 grams sugars; 6 grams protein; 467 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 450 degrees and place a large, heavy skillet or roasting pan in the oven to heat up. Place the potatoes in a large saucepan and cover with cold salted water. Place over high heat and bring to a boil. Lower the heat and simmer 5 minutes.
- Step 2
Drain the potatoes well and place them on paper towels. Place the flour on a plate and when the potatoes are dry, roll them in the flour to coat, shaking off any excess. 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 the pan to the oven for one minute. Season generously with salt and pepper and serve.
Private Notes
Comments
I cooked this dish exactly according to the recipe and it was delicious! But I couldn't help thinking it was more work than it needed to be. The flour only stuck to the cut side of the potatoes which browned nicely anyway on the few I didn't coat as a test. Next time I cook this, and I will since I have sage in my herb garden, I will leave out the flouring part, reduce the oil to 1T, and just roast the potatoes as I usually do without pre cooking.
This recipes was a great way to use abundant sage from the garden. We loved the combination of sage and garlic. I substituted sweet potatoes for the white potatoes and microwaved them instead of boiling because it was faster, more energy efficient and didn't require draining the potatoes on paper towels.
Was looking for a change from my usual oven-roasted potatoes and thought this was quite nice and very easy. I did the preliminary cooking of the potatoes a couple hours in advance and continued the recipe to time it with the overall dinner.
Just loved this. Used corn starch instead of flour as suggested by someone, but also parboiled and then shook the pan vigorously afterward. I figured why not follow everyone's wisdom?
Like many others, I used a bit more oil than what was called for and swapped the flour for a few tablespoons of cornstarch. They were cooked beautifully. I whipped up some gravy to drizzle on top of the roasted potatoes, a new house favorite.
It isn’t clear that you keep the oven at 450. I cut up new potatoes into cubes, cooked at 400 for 25 minutes. And I added whole cloves to the mix as well! Delish!
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