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Perfectly Roasted Potatoes with Sage

by Bronni Page

Local Perfectly Roasted Potatoes with Sage

What's Christmas lunch without a mountain of crispy baked potatoes? Not much of a lunch, we say! This take on the crowd-favourite side dish calls on the soft, aromatic minty-ness of sage to create a golden show-stopper. Pass the spuds, please!

Roasted Potatoes with Sage

Ingredients

1/2 bunch sage
Sea salt

Method

  • Peel potatoes and cut each into 4 even sized pieces
  • Add to a large pot & cover with water, season the water with 1tsp salt
  • Preheat the oven 180C and put a large roasting tray (one big enough to accommodate the potatoes) into heat
  • Once the water boils turn down the heat and simmer until potatoes are tender (check with a small knife). Strain your potatoes, sit your strainer with the potatoes in it over the pan & steam for  3-5 minutes so the potatoes dry out.
  • Add 1/2 cup of olive oil to the heat tray and let that heat up.
  • Remove any water remaining in the pot and tip the steamed potatoes into the pot. Place the lid on and shake the potatoes to fluff up the edges.
  • Carefully add the cooked potatoes to the tray of hot fat in a single layer. Turn them over so they are coated all over. Pick the sage leaves, tear in half and add to the tray.
  • Roast the potatoes for 15 minutes, take them out and turn them over.
  • Roast the potatoes for  another 15 minutes, take them out and turn them over.
  • Roast for another 10-15 minutes or however long it takes to get golden crispy roasted potatoes, can take up to 1hr.
  • Sprinkle with sea salt and serve straight away.
Local Bronni Page
Bronni Page


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