Best 8 Roasted Sage Potatoes Recipes

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.

ROASTED SWEET POTATOES, POTATOES, AND SAGE

Steps:

• Position rack in center of oven; preheat to 425°F. Combine all ingredients in large bowl; toss to coat. Spread mixture in single layer on large rimmed baking sheet. Roast until potatoes are tender and browned around edges, stirring occasionally, about 40 minutes. Serve roasted potatoes warm or at room temperature.

ROASTED SAGE POTATOES

Steps:

• Preheat the oven to 400°F Toss the ingredients together in a shallow roasting pan, cover with foil, and cook, stirring twice, for 45 mins., uncover and bake 15 minutes more until lightly browned.

PRIME RIB AND OVEN-ROASTED POTATOES WITH BAY LEAVES AND SAGE

Steps:

• Stir together bay leaves, sage, oil, 1 1/2 teaspoons salt, and orange zest in a small bowl. Season with pepper. Rub herb mixture all over roast. Refrigerate roast, covered, at least 8 hours and up to 1 day.
• Submerge potatoes in a large pot of water. Bring to a boil; season with salt. Cook 5 minutes. Drain. Score lines lengthwise in potatoes with the tines of a fork.
• Preheat oven to 450°. Transfer roast, fat-side up, to a roasting pan; let come to room temperature, 30 minutes to 1 hour. Roast 15 minutes. Add potatoes; roast 15 minutes more. Reduce temperature to 350° and continue roasting, turning potatoes after 30 minutes, until a thermometer inserted into thickest part of meat (not touching bone) registers 115° for rare, about 1 hour. Let stand 20 minutes (temperature should rise to 125°), then slice. Garnish with bay leaves and sage; serve.

ROASTED POTATOES WITH BACON, ONIONS, AND SAGE

Steps:

• Preheat oven to 375°F. Cook bacon in large skillet over medium heat until crisp and golden. Using slotted spoon, transfer bacon to paper towels to drain. Reserve 4 tablespoons drippings from skillet.
• Combine potatoes, onions, 1/2 cup torn sage leaves, melted butter, and reserved 4 tablespoons bacon drippings in very large bowl. Sprinkle generously with coarse salt and freshly ground black pepper. Toss to coat. Spread potato mixture evenly on 18x12x1-inch baking sheet. Roast 1 hour, stirring occasionally. DO AHEAD: Can be made 2 hours ahead. Let stand on baking sheet at room temperature.
• Increase oven temperature to 400°F. Stir bacon into potato mixture and continue to roast until potatoes are tender and beginning to brown, about 15 minutes longer. Transfer mixture to large serving bowl. Season to taste with more coarse salt and freshly ground black pepper. Sprinkle with remaining torn sage leaves and serve.

CRISPY ROASTED POTATOES WITH LEMON, GARLIC, AND SAGE

Steps:

• 1. Boil the potatoes in plenty of salted water. Pass a knife through it to check for doneness after 7-9 minutes. Longer, if you're using larger potatoes. 2. Once boiled, cut the potatoes into half lengthwise and transfer to a big box that will hold all the potatoes and still have additional room. Shake the box vigorously until the potatoes look smashed on the edges. 3. Toss with garlic, olive oil, sage, juice of lemon, salt and pepper. 4. Transfer to a roasting pan and layer the potatoes in a single layer. 5. Roast the potatoes in the oven at 200C/390F for 30-40 minutes until crispy, golden and brown. 6. Remove from the oven and serve immediately, perhaps with a sprinkling of chopped parsley.

ROASTED POTATOES WITH SAGE AND LEMON

Steps:

• Preheat oven to 200 degree celsius.
• Place potatoes in a large saucepan (with a lid) and cover with plenty of cold water.
• Cover and bring to the boil, reduce heat to medium and cook, partially covered for 10 minutes, or until tender but still firm.
• Drain well and while still warm, cut them into quarters.
• While potatoes are cooking, in a small bowl combine the finely chopped sage, zest, oil, water, garlic and pepper.
• Spray a 3 litre (12 cup) capacity baking dish with cooking spray.
• Place the potatoes in the dish, pout over the sage mixture and gently toss until potatoes are evenly coated.
• Bake, turning once halfway during cooking, about 35 to 45 minutes or until golden and crisp.
• Garnish with the extra sages leaves if using.

ROASTED POTATOES WITH SAGE AND GARLIC

Steps:

• 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.
• 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.