Ingredients for Roasted Potatoes With Sage And Garlic
- Small Potatoes
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- Garlic Cloves
- Sage Leaf
- Unsalted Butter
- Kosher Salt
- Fresh Pepper
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How to Make Roasted Potatoes With Sage And Garlic
- Preheat oven to 450°F (232°C). Place a large, heavy skillet or roasting pan in the oven to heat while you prep the potatoes.
- Wash and cut 2 lbs of potatoes (Yukon Gold or russet recommended) into 1-inch cubes.
- Place the potatoes in a large saucepan and cover with cold salted water. Add 1 teaspoon of salt.
- Bring to a boil over high heat.
- Once boiling, reduce heat and simmer for 5 minutes until slightly softened but not falling apart.
- Drain the potatoes thoroughly and place them on paper towels to dry completely. This is crucial for crispy potatoes!
- While potatoes are drying, lightly coat a plate with 2 tablespoons of all-purpose flour.
- Once the potatoes are dry, gently toss them in the flour to coat evenly.
- Carefully remove the hot skillet from the oven. Add 2 tablespoons of olive oil to the hot pan.
- Add the potatoes to the skillet in a single layer, ensuring they are not overcrowded. If necessary, roast in batches.
- Roast, shaking the pan occasionally, until the potatoes are golden brown and crispy, about 30-35 minutes.
- Remove from the oven and stir in 4 cloves of minced garlic, 2 tablespoons of fresh sage (chopped), and 2 tablespoons of butter.
- Return to the oven for 1 minute to melt the butter and allow the flavors to meld.
- Season generously with salt and pepper to taste. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
8g
Fat
12g
Carbs
11g
