Best Roasted Potatoes With Sage And Garlic Recipes

SAGE ROASTED POTATOES

Sage Roasted Potatoes image

Basic roasted potatoes can accompany any entree you put on your table.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h10m

Yield 8

Number Of Ingredients 6

Ingredients

3 tablespoons olive or vegetable oil
1 teaspoon dried sage leaves
1/2 teaspoon seasoned salt
1/2 teaspoon garlic pepper blend
1/2 teaspoon paprika
6 medium unpeeled Yukon gold potatoes, each cut into 8 lengthwise slices

Steps:

Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix all ingredients except potatoes. Add potatoes; toss to coat. Spread in pan.
Roast uncovered 30 to 40 minutes, turning and stirring after about 20 minutes, until potatoes are tender.

Nutrition Facts : Calories 130, Carbohydrate 20 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 1 g, TransFat 0 g

CRISPY GARLIC-SAGE POTATOES

Crispy Garlic-Sage Potatoes image

Provided by Food Network Kitchen

Categories side-dish

Time 1h

Number Of Ingredients 0

Ingredients

Steps:

Put a baking sheet on the bottom oven rack and preheat to 375 degrees F. Peel 4 pounds Yukon gold potatoes and cut into wedges. Toss with 1/2 cup olive oil, 6 chopped sage leaves, 2 sprigs sage, 2 teaspoons kosher salt and 1/2 teaspoon pepper. Spread on the hot baking sheet and roast 30 minutes. Stir, then add 8 smashed garlic cloves; continue roasting until golden, about 30 minutes. Increase the temperature to 400 degrees F and cook until crisp, 15 more minutes. Season with salt.

ROSEMARY ROASTED POTATOES

Rosemary Roasted Potatoes image

For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories side-dish

Time 1h8m

Yield 3 to 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves

Steps:

Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
Remove the potatoes from the oven, season to taste, and serve.

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