As the leaves turn golden and the crisp autumn air settles in, I find myself reminiscing about the days spent in my grandmother’s kitchen. There’s something truly magical about those family gatherings, where the aroma of roasted garlic and fresh herbs would fill the house, bringing everyone together around the table. One recipe that always takes me back to those cherished moments is my Garlic Roasted Potatoes with Sage.
I remember one particularly rainy Saturday when we decided to have a cozy, indoors family lunch. My grandmother, who had a knack for turning the simplest ingredients into mouthwatering delights, made this recipe. The kitchen was alive with laughter and the clinking of cutlery, and I was in charge of helping her prep the potatoes. Little did I know then, that those small tasks—peeling and chopping—would become some of my fondest memories.
The beauty of Garlic Roasted Potatoes With Sage lies in its simplicity. It’s a dish that brings warmth and satisfaction with every bite, yet it requires so little to create. The combination of crispy, golden potatoes with the fragrant touch of roasted garlic and the earthy aroma of fresh sage is nothing short of heavenly. It’s the kind of dish that makes you feel at home, whether you’re gathered with family or enjoying a quiet evening alone.
Preparing this dish always brings back those delightful memories. Preheating the oven, rolling the potatoes in flour, and watching them roast to a perfect golden brown always reminds me of those family lunches. The final touch of garlic, sage, and butter gives these potatoes a depth of flavor that’s both comforting and sophisticated.
It’s incredible how food can serve as a bridge to our past, connecting us with loved ones through flavors and scents. Every time I make Garlic Roasted Potatoes With Sage, I feel like I’m sharing a piece of my history with those I cook for. And as I watch them enjoy the dish, I am reminded of how food brings people together, creating new memories that will one day be cherished just as much.
So, whether you’re looking to recreate a comforting meal from your own past or simply want to enjoy a delicious and easy-to-make side dish, this recipe is sure to become a favorite. Give it a try and let the flavors of garlic and sage transport you to a cozy, nostalgic place.
How to Make Garlic Roasted Potatoes with Sage
Ingredients
- 1 1/2 pounds small creamer potatoes, halved
- 1/3 cup all-purpose flour
- 1 1/2 tablespoons canola oil
- 4 cloves garlic, minced
- 1/4 cup fresh sage, finely chopped
- 1 tablespoon unsalted butter
- Kosher salt and black pepper, to taste
Directions
- Preheat your oven to 450°F and place a large, heavy-duty skillet or roasting pan in the oven to heat up.
- In a large pot, cover the halved potatoes with cold, salted water. Bring to a boil over high heat, then reduce the heat and let simmer for 5 minutes.
- Drain the potatoes well and let them dry on paper towels. Dredge the potatoes in flour, shaking off any excess.
- Carefully take the hot skillet out of the oven, add the canola oil, and then add the potatoes to the skillet. Roast, tossing occasionally, until the potatoes are golden brown and crispy, about 30 minutes.
- Remove the skillet from the oven, then stir in the garlic, sage, and butter. Return to the oven for an additional minute to allow the flavors to meld.
- Season with salt and pepper to taste before serving.
Storing Suggestion
Store leftover roasted potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet to restore their crispiness.
Cooking Tips
Ensure the skillet is hot before adding the potatoes to achieve a crispy exterior. If you want extra flavor, try adding a sprinkle of Parmesan cheese during the last few minutes of roasting.
Serving Suggestions
These garlic roasted potatoes pair wonderfully with roasted meats, grilled vegetables, or as a side to a fresh salad. Garnish with additional sage leaves or a drizzle of balsamic reduction for extra flair.
Ingredient Substitutions
For a different flavor profile, substitute rosemary for sage or use olive oil instead of canola oil. You can also use sweet potatoes in place of creamer potatoes for a slightly different taste and texture.
Seasonal Variations
In autumn, add a sprinkle of cinnamon and nutmeg for a seasonal twist. During the summer, consider tossing the potatoes with fresh herbs like basil or thyme.
Allergen Information
This recipe is free from common allergens, but those with dairy sensitivities should use a dairy-free butter substitute.
FAQ:
How can I make these potatoes crispier?
To achieve extra crispiness, make sure the skillet is preheated and the potatoes are well-coated with flour. Toss them occasionally during roasting to ensure even browning.
Can I use other types of potatoes?
Yes, you can use other varieties of potatoes, such as red or Yukon gold. Adjust the cooking time as needed based on the size of the potato pieces.
How do I store leftover roasted potatoes?
Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispiness.
Can I freeze these roasted potatoes?
Freezing is not recommended as it can affect the texture of the potatoes. For the best results, enjoy them fresh or stored in the refrigerator for a few days.
What can I serve with these garlic roasted potatoes?
These potatoes are a great side dish for roasted meats, grilled vegetables, or salads. They also pair well with a variety of dipping sauces or as a topping for other dishes.
Can I add other herbs or spices?
Absolutely! Feel free to experiment with herbs like rosemary or thyme, or spices such as paprika or cumin to tailor the flavor to your taste preferences.
Garlic Roasted Potatoes With Sage
Ingredients
- 1 1/2 pounds small creamer potatoes cut in half
- 1/3 cup all-purpose flour
- 1 1/2 tablespoons canola oil
- 4 cloves garlic finely chopped
- 1/4 cup fresh sage chopped
- 1 tablespoon unsalted butter
- Kosher salt and black pepper to taste
Instructions
- Preheat your oven to 450°F and place a large, heavy skillet or roasting pan in the oven to warm up. In a large pot, cover the potatoes with cold, salted water and bring to a boil over high heat. Once boiling, reduce the heat and let them simmer for 5 minutes.
- Drain the potatoes thoroughly and let them dry on paper towels. Spread the flour on a plate and, once the potatoes are dry, roll them in the flour to coat, shaking off any excess. Carefully remove the hot skillet from the oven, add the oil and then the potatoes. Roast in the oven, occasionally shaking the pan, until the potatoes are evenly golden brown, about 30 minutes.
- After roasting, remove the pan from the oven and mix in the garlic, sage, and butter. Return the pan to the oven for an additional minute. Season with salt and pepper to taste and serve.
