Best 6 Roasted New Potato Salad With Sage Leaves Recipes
Indulge in a delightful culinary journey with our exquisite Roasted New Potato Salad with Sage Leaves, a symphony of flavors that will tantalize your taste buds. Perfectly roasted new potatoes, crispy on the outside and fluffy within, are tossed in a vibrant dressing infused with the aromatic essence of fresh sage leaves. This refreshing salad is further enhanced with the addition of red onion, celery, and parsley, creating a medley of textures and colors.
Accompanying this delightful creation are three additional recipes that will elevate your culinary repertoire. Discover the secrets of preparing a tangy and refreshing Lemon Vinaigrette Dressing, perfect for drizzling over salads, grilled vegetables, or even as a marinade for meats. Expand your culinary horizons with our scrumptious Roasted Carrots with Honey Glaze, a delightful side dish that showcases the natural sweetness of carrots, enhanced by a luscious honey glaze. And for a touch of indulgence, try our delectable Mashed Sweet Potatoes with Brown Butter and Pecans, a velvety smooth and flavorful dish that will leave you craving for more.
CRISPY GARLIC-SAGE POTATOES
Steps:
- Put a baking sheet on the bottom oven rack and preheat to 375 degrees F. Peel 4 pounds Yukon gold potatoes and cut into wedges. Toss with 1/2 cup olive oil, 6 chopped sage leaves, 2 sprigs sage, 2 teaspoons kosher salt and 1/2 teaspoon pepper. Spread on the hot baking sheet and roast 30 minutes. Stir, then add 8 smashed garlic cloves; continue roasting until golden, about 30 minutes. Increase the temperature to 400 degrees F and cook until crisp, 15 more minutes. Season with salt.
ROASTED NEW POTATO SALAD WITH SAGE LEAVES
Steps:
- Whisk 3 tablespoons oil, vinegar and shallots in medium bowl to blend. Season vinaigrette with salt and pepper. Preheat oven to 425°F. Toss potatoes, sage and 3 tablespoons oil in large roasting pan to coat. Sprinkle with salt and pepper. Roast until potatoes are tender and sage is crisp, stirring occasionally, about 45 minutes. Cool slightly.
- Cut potatoes in half. Transfer to large bowl. Crumble roasted sage leaves over. Rewhisk vinaigrette; drizzle over potatoes. Toss to coat. Season with salt and pepper. Serve warm or at room temperature.
ANN'S ROASTED POTATO SALAD
Steps:
- Preheat oven to 375 degrees F.
- Mix 6 tablespoons of olive oil, the garlic, salt, pepper and herbs. Add potatoes and toss. Spread out onto a baking sheet and bake for 55 minutes, stirring occasionally. When potatoes are golden brown remove the pan from the oven and let cool. When potatoes are cool, place them in a bowl and scrape the pan drippings into a measuring cup. Add enough oil to the drippings to measure 6 tablespoons of oil. Whisk the vinegar and mustard in a small bowl. Gradually add the oil and then mix in the shallots. Pour the dressing over the potatoes and combine. Season with salt and pepper, if needed. Add chopped basil. Let stand for 1 hour at room temperature. Serve.
ROASTED NEW POTATOES WITH SHALLOTS AND SAGE
Steps:
- Preheat oven to 375°F. Cook butter and fresh sage in small saucepan over medium-heat until butter simmers and is well flavored with sage, about 4 minutes.
- Toss potatoes with dried sage and 2 tablespoons sage butter in bowl. Sprinkle with salt and pepper. Transfer potatoes to 2 baking sheets. Bake 20 minutes.
- Toss shallots in same bowl with 1 tablespoon sage butter. Season with salt and pepper. Divide shallots between baking sheets. Roast until potatoes and shallots are tender and golden, turning occasionally, about 35 minutes longer. Transfer potatoes and shallots to large bowl. Add remaining sage butter; toss. Season with salt and pepper.
HERB ROASTED NEW POTATOES
Pack your potatoes full of fresh summer herbs and enjoy outside in the sun
Provided by Mary Cadogan
Categories Dinner, Side dish, Supper
Time 1h
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Rinse and dry the unpeeled new potatoes. Put 2-3 tbsp duck fat or olive oil in a roasting tin and put in oven for 10 mins to melt. Strip leaves from rosemary, oregano and sage and stir into tin with seasoning.
- Add potatoes and toss well. Roast for 40-50 mins, shaking tin a couple of times, until potatoes are crisp and tender. Sprinkle with sea salt and serve.
Nutrition Facts : Calories 121 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.35 milligram of sodium
ROASTED NEW POTATO SALAD
You can serve this warm, immediately after making it, or you can chill and serve cold. Adapated from a Southern Living recipe.
Provided by Hey Jude
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Put oil in a 15x10-inch jelly roll pan; add potatoes and the next 4 ingredients and toss to coat then arrange potato mixture into a single layer.
- Bake at 425° for 30-35 minutes or till potatoes are tender, stirring occasionally; transfer to a large bowl.
- Add bacon, green onions and Ranch dressing and toss gently; add salt and pepper to taste.
- Serve immediately or chill to serve later.
Tips:
- Choose the Right Potatoes: Select small, firm new potatoes with thin skins; avoid using old, large, or sprouting potatoes.
- Scrub and Dry: Thoroughly scrub the potatoes under running water to remove any dirt or debris. Pat them dry with a clean kitchen towel to prevent splattering when roasting.
- Crispy and Evenly Roasted Potatoes: To achieve crispy exteriors and evenly cooked interiors, toss the potatoes in a mixture of olive oil, salt, and pepper before roasting. Ensure they are spread out in a single layer on the baking sheet to promote even cooking.
- Golden-Brown Perfection: Roast the potatoes at a high temperature (425°F or 220°C) for about 25-35 minutes, tossing them occasionally, until they are golden brown and tender on the inside.
- Fresh Herbs Reinforce Flavor: Add fresh sage leaves or other herbs like thyme or rosemary during the last few minutes of roasting. The heat will release their aromatic oils, infusing the potatoes with a delightful herbal flavor.
- Let the Potatoes Cool: Allow the roasted potatoes to cool slightly before adding them to the salad. This helps prevent them from breaking apart and makes them easier to handle.
- Taste and Adjust Seasonings: Before serving, taste the potatoes and adjust the seasonings as needed. You may want to add more salt, pepper, or a splash of vinegar to balance the flavors.
Conclusion:
This roasted new potato salad with sage leaves offers a unique twist on a classic summer side dish. The combination of crispy roasted potatoes, fresh herbs, and a tangy dressing creates a flavorful and satisfying salad. With its vibrant colors and delightful textures, it's sure to be a hit at your next gathering. The use of fresh sage leaves adds a distinct aromatic touch, elevating the dish to a whole new level. So, gather your ingredients, preheat your oven, and get ready to enjoy this delicious and visually stunning roasted new potato salad!
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