Roasty Potatoes with Sage

comments (8) August 5th, 2008

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Cut small potatoes in half or large ones in quarters. Arrange, cut side down, on the sage.
Bake, uncovered, until potatoes are tender and the cut sides are crusty.
Click To Enlarge Photo: Boyd Hagen

Ingredients:
2 lb. waxy-fleshed potatoes
2 Tbs. extra-virgin olive oil
30-40 fresh sage leaves
1 tsp. coarse sea salt

4 servings

Preheat oven to 425°F. Scrub and dry the potatoes. Pour the oil into a heavy oven-proof skillet, preferably of cast iron, and spread evenly. Lay the sage leaves flat on the oiled surface, completely covering the bottom of the pan. Sprinkle the salt over the sage. It may look like too much salt, but it’s not. Cut small potatoes in half or large ones in quarters and arrange, cut side down, on the sage. Bake, uncovered, until the potatoes are tender and the cut sides are crusty brown, about 35 min.

Recipe by Ruth Lively
June 1997
from issue #9


posted in: herbs, potatoes, sage, side dish

Comments (8)

LyleFletcher writes: yummy food
Posted: 2:26 am on June 9th
VelmaRowe writes: Really mind blowing
Posted: 5:39 am on June 3rd
JackTyler writes: Nice one
Posted: 11:48 pm on March 17th
NadineAllen writes: Well Done..
Posted: 4:19 am on March 17th
JoeWalsh writes: Creative work
Posted: 2:22 am on March 8th
GerardoSantos writes: Incredible
Posted: 1:26 am on March 4th
augustine125 writes: wow its very tasty.
Posted: 6:20 am on January 6th
ismaelhale writes: love your work
Posted: 5:46 am on January 6th
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