Roasted Sage Potatoes
These sage roasted potatoes have fluffy centers and crispy golden brown edges. They're so easy to make as a flavorful dairy free potato side dish!
Servings: 4 servings
Calories: 231kcal
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.
Nutrition
Calories: 231kcal | Carbohydrates: 31g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 156mg | Potassium: 741mg | Fiber: 4g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 35mg | Calcium: 50mg | Iron: 2mg
