These Roasted potatoes with sage are crispy on the outside and soft and fluffy on the inside. A great side dish for holiday parties or weeknight dinners. They are roasted to perfection and the sage gets crunchy and tastes amazing with the potatoes.
These sage roasted potatoes are easy to make, and packed with flavor from just a few ingredients. All you need are potatoes, a combination of oil and butter, spices and fresh sage. This recipe is both gluten-free and vegetarian, but can also easily be made vegan.
These potatoes are the perfect side dish to your holiday table with their sage flavor. But thy are also delicious served all year round with dinner!
Another one of my favourite potato recipes is this Roasted Greek Potatoes with Lemon Tzatziki or these delicious Roasted Potatoes and Broccoli.
Jump to:
Ingredients
Roasted potatoes with sage is easy to make with just a few ingredients. For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Russet potatoes, or another potato with a low starch content, also called waxy potatoes. Use a firm potato that holds its shape while roasting.
- Olive oil, gives a great taste to these potatoes. Other oils like grapeseed, sunflower, avocado or vegetable oil also works well.
- Butter, use unsalted butter and for a vegan dish, use vegan butter or replace with more olive oil.
- Sea salt, corse sea salt tastes great with potatoes. Add more or less to taste.
- Garlic powder, a little garlic tasted great with roasted potatoes.
- Black pepper, freshly ground black pepper always tastes best.
- Fresh sage, tastes great when roasted with the potatoes. Dried sage works in a pinch too.
See recipe card for quantities.
Instructions
This Sage roasted potato recipe is really easy to make. Follow the instruction below with step-by-step photos. For the full written instructions, see the recipe card at the bottom.
Cut the potatoes into large chunks and place on the baking sheet.
Toss them well with the oil, butter, salt pepper and sage, and spread out in a single layer.
Bake the potatoes until golden and crisp on the outside. Serve hot with a little extra sea salt to taste.
Hint: Don’t forget to stir the potatoes a few times to prevent burning, start checking the potatoes about the 30 min mark. You want a golden brown exterior and a soft interior.
Substitutions and Variations
- Spicy – If you like to add a little spice to these potatoes, add a pinch of chili flakes to taste.
- Herbs – Fresh sage tastes great when roasted with the potatoes. Dried sage works in a pinch too.
- Veggies – Add more veggies! Some chopped red pepper, slices or onions or some broccoli tastes great mixed in with the potatoes.
- Potatoes – Can be replaces with sweet potato as well.
For another great recipe, try this Roasted Potatoes and Broccoli.
Storage
Cool down any leftover roasted sage potatoes quickly, then put them in an airtight container. The potatoes can be stored in the fridge for 3 to 5 days, or they can also be frozen for about 4 months.
Top tip
For a larger crowd, double this recipe. These potatoes also reheat well for meal prep. To crisp them up again, I recommend reheating them in a single layer in the oven for a few minutes.
FAQ
The best potato for roasting is a potato with a low starch content, also called waxy potatoes. Use a firm potato that holds its shape while roasting. Russet potatoes works great but Yukon Gold or red potatoes also work well.
Fresh sage will give these roasted potatoes the best flavor, but you can substitute with 1 teaspoon dried sage in a pinch.
Yes, simply substitute butter for vegan butter or more olive oil for a vegan side dish.
Store leftovers in an airtight container in the fridge for 3 to 5 days, or they can also be frozen for about 4 months.
Potato recipes
More side dishes to try:
I WOULD LOVE TO HEAR FROM YOU!
Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram. Your feedback is so helpful! Also, don’t forget to subscribe to my newsletter to be sure not to miss my latest recipes!
These Roasted potatoes with sage are crispy on the outside and soft and fluffy on the inside. A great side dish for holiday parties or weeknight dinners. They are roasted to perfection and the sage gets crunchy and tastes amazing with the potatoes.
- 1 kg (2,2 lbs.) russet potatoes, washed and peeled
- 2 tablespoon olive oil
- 2 tablespoon butter, melted
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 2 tablespoon fresh sage, finely chopped
-
Preheat the oven to 225C (450F) and line a baking sheet with parchment paper or brush with a little oil.
-
Cut the potatoes into large chunks, about 1 inch. Place the potatoes on the prepared baking sheet. Toss them well with the oil, butter, salt pepper and sage and spread out in a single layer.
-
Bake the potatoes for 30-40 minutes, stir ones or twice while baking. Check the potatoes to make sure they are fully cooked through and golden and crisp on the outside.
Leave a Reply