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Recipes --> Side Dishes --> Sage Potatoes

Sage Potatoes

The sage imparts a wonderfully subtle flavor to the lightly browned potatoes. The cooked sage and golden potatoes make for a great presentation. This is an elegant and easy dinner party quality recipe!

Serves as many as you wish

Ingredients:

As many potatoes as you would like. The best kinds to use are red new potatoes or Yukon gold - washed and quartered
Enough whole fresh sage leaves to cover the entire area of the amount of potatoes
Kosher salt or sea salt
Extra virgin olive oil
Fresh cracked black pepper

Preparation:

Preheat oven to 375-400 degrees. On a cookie sheet covered with aluminum foil (trust me on this, less mess), spread an even layer of the olive oil, then layer the whole sage leaves to cover the area of the amount of potatoes used. Sprinkle a very generous layer of the salt. It will seem like too much salt but it is not (I have experimented with this also). Lay the potatoes in one layer on top of salt and sage. Cover with the pepper. Bake in an oven at the desired temperature for the desired results. I like crispier potatoes more browned, therefore hotter and longer. I set mine at 400 degrees and cook for 45 minutes. The convection option on fancier ovens is not good for this recipe if you desire crisp potatoes. If you like them creamier it is fine.