Don't miss another issue…      Subscribe

Pan Roasted Potatoes with Sage

 
88

These pan roasted fingerling potatoes are tender inside and crispy outside. Garlic, onion and sage add extra yumminess, and it's easy to make.

Yield

4

servings

Prep

5

min

Cook

25

min

Ready

30

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

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?

 

Founded in 1996.

© 2023 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed