Pan Roasted Potatoes with Sage
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These pan roasted fingerling potatoes are tender inside and crispy outside. Garlic, onion and sage add extra yumminess, and it's easy to make.
Metric measurements
* not incl. in nutrient facts
Ingredients
| 1 | pound | potatoes | fingerling or red new potatoes, washed |
| 1 | tablespoon |
olive oil |
|
| 1 | each | yellow onion | halved and thinly sliced |
| 2 | cloves |
garlic |
or to taste, minced |
| 10 | each | sage leaves | whole* |
| 1 | x | red pepper flakes | to taste, optional* |
Directions
Cover the potatoes with salted cold water in a large pot.
Bring to boil over high heat and cook for about 8 minutes until fork tender.
Transfer into a colander and run under cold water, drain and set aside.
Heat olive oil in a large nonstick skillet over medium high until hot.
Add the onions and garlic, stirring often, and cook until onions start to brown and soft about 8 minutes.
Stir in the sage leaves, and cook for another 2 to 3 minutes until wilted.
Add the boiled potatoes into the skillet.
Cook until the potatoes are browned and heated through about 5 minutes or more.
Serve warm.
First published: 2012-01-04 last updated: 2013-04-20
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Nutrition Facts
Serving Size 149g (5.3 oz)Amount per Serving
Calories 14120% of calories from fat
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
2%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 8mg
0%
Total Carbohydrate
9g
9%
Dietary Fiber 3g
10%
Sugars g
Protein
5g
Vitamin A 0%
•
Vitamin C 20%
Calcium 2%
•
Iron 3%
* based on a 2,000 calorie diet
How is this calculated?