Roasted Potatoes With Sage and Garlic

Roasted potatoes with sage and garlic get a flour coating before they go into a hot skillet or roasting pan. The potatoes roast until golden brown, then finish with minced garlic, chopped sage, and unsalted butter.

This recipe serves four, with 20 minutes of preparation and a total time of 55 minutes. The potatoes are briefly simmered and dried before coating; the garlic, sage, and butter go in only for the final minute in the oven.

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Before you start

Preheat the oven to 450 F with a large, heavy skillet or roasting pan inside to heat.

Have the potatoes halved, the garlic minced, and the sage leaves chopped.

Ingredient notes

• Small potatoes: Halve the potatoes before covering them with cold salted water and bringing them to a boil.
• Flour: Drain the simmered potatoes well and let them dry on paper towels before rolling them in the flour.
• Garlic, sage, and butter: Add these after the potatoes are golden brown, then return the pan to the oven for one minute.

Roasted Potatoes With Sage and Garlic recipe

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Roasted Potatoes With Sage and Garlic

Flour-coated potatoes roast until golden brown, then finish with garlic, sage, and unsalted butter.

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Prep Time 20 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Side Dish

Ingredients Method

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 leaves, chopped
• 1 tablespoon unsalted butter
• kosher salt
• fresh pepper, ground

Method

 

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. Bring to a boil over high heat. Once boiling, lower the heat and simmer for 5 minutes.
3. Drain the potatoes well and place them 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.

Tips for success

Let the drained potatoes dry on paper towels before rolling them in flour.

Shake the pan occasionally during roasting so the potatoes become golden brown all over.

Add the garlic, sage, and butter only after the potatoes are golden brown, then return the pan to the oven for one minute.

Related recipes

Stove-Top Scalloped Potatoes For another potato side dish, these stove-top scalloped potatoes simmer with onions and milk, then finish with cheddar cheese, cayenne, and crumbs instead of sage and garlic. Mohrengemuse (German Carrot Side Dish) Both vegetable side dishes use butter and herbs. Mohrengemuse uses carrot sticks steamed in vegetable broth and finished with cream and parsley, rather than potatoes roasted with sage and garlic.