These roasted sage potatoes have fluffy centers, crispy edges and a delicious fragrant herby flavor! So easy to make, serve them up as a holiday side dish to all the family.
If there's one thing that I know will be a winner as a side dish, it's anything involving potatoes! Much like my roasted sweet potatoes and zucchini and cauliflower and potato mash, this recipe is simple but so delicious.
We add pungent fresh sage leaves and fragrant thyme to the potatoes to make them a little more fancy. I've made them as sage roasted potatoes without butter, so they are suitable for dairy free readers.
🌿 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes to help guide you:
- Potatoes - we use baby potatoes for this recipe, but you could also use baby Yukon gold potatoes.
- Olive oil - we use oil to coat the potatoes for delicious crispy edges.
- Sage - we use fresh sage leaves for this recipe for their delicious fragrant flavor.
- Garlic powder - just a touch, but gives a little hum of heat.
🔪 How to Make Sage Potatoes
Making these roasted potatoes with sage requires minimal, easy to find ingredients and has all simple recipe steps. Just grab a baking sheet and bowl as your kitchen equipment.
All the instructions are in the recipe card below, but these step by step photos should help guide you.
Step 1: Dice potatoes
Dice the baby potatoes into halves or quarters, so they are roughly an inch to an inch and half in size. Add to the baking sheet (image 1).
Step 2: Make the sage oil
Whisk together olive oil, finely diced sage leaves, thyme, garlic powder, salt and black pepper (image 2).
Step 3: Coat the potatoes
Pour the sage oil over the potatoes and toss to evenly coat (image 3). Use a spatula to move the potatoes into an even layer, so they are not piled on top of each other, and with a little room between them.
Step 4: Roast the sage potatoes
Roast the potatoes until they are golden brown, turning about halfway through the cook time so they are evenly cooked through (image 4). If the potatoes are larger in size, add a few more minutes to the cook time.
💭 Recipe Tips and Notes
- Dice the potatoes so they are roughly an inch to an inch and a half in size, and roughly the same size for an even cook time.
- Drizzle the oil evenly over the potatoes and toss well so they are coated. This helps them get nice and golden brown and deliciously crispy.
- Have a little room between the potatoes so they roast and get crispy edges, rather than steam.
- Adjust the cook time depending upon the size of the potatoes and how crispy you like them!
📋 Frequently Asked Questions
There's no need to parboil the potatoes before roasting them. They will cook up in the oven!
For crispy roasted potatoes you need to ensure the potatoes are fully dry after washing them, toss in oil and layer in an even layer on a baking sheet with a little room between them so they roast rather than steam as they cook.
I don't recommend to freeze the potatoes as the texture can change. It's best to make them fresh.
🍽 More Side Dishes
Find so many tasty potato and veggie side dishes for your next holiday meal, including my popular roast potatoes and zucchini and these fun recipes:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you - so please do leave a star rating ⭐⭐⭐ and comment if you've tried the recipe!
📖 Recipe
Roasted Sage Potatoes
Ingredients
- 1.5 lbs baby potatoes
- 3 tablespoon olive oil
- 2.5 tablespoon sage leaves finely diced
- 4 thyme sprigs
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper optional
Instructions
- Preheat the oven to 390F / 200C.
- Dice the potatoes into halves or quarters, depending upon their size, so they are roughly one inch in size. Scatter on the baking sheet.
- Combine the olive oil, sage, thyme, garlic powder, salt and black pepper, if using. Whisk together.
- Pour the sage oil over the potatoes and toss so they are evenly coated. If the sage leaves are on the bottom of the baking sheet use a small wooden spoon to scoop up and coat the potatoes.
- Roast the potatoes for 45 minutes, stirring after about 20 minutes, so they are crispy on the edges and fork tender with fluffy centers. Roast for a few more minutes, if the potatoes are larger in size or aren't soft in the center.
Notes
- Dice the potatoes into roughly similar sized piece for an even cook time.
- For golden brown potatoes, make sure to use enough oil and space the potatoes out in a single layer on the baking sheet with a little room between them.
- Nutritional information is auto-generated and should be understood to be an estimate.
- garlic, which scores 1.
- black pepper, which scores 2.
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