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
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.
