Sage and Garlic Roasted Potatoes
Sage leaves, garlic, olive oil and some Indian spices are mixed with these fingerling potatoes. Roast them in the oven and these golden, crispy and delicious potatoes will be a great accompaniment with any main course.
Ingredients
| 3 | pounds |
potatoes
fingerling, or red new potatoes |
|
| 6 | whole |
garlic cloves
peeled |
* |
| 4 | tablespoons |
olive oil
|
|
| 1 | teaspoon |
curry powder
or to taste |
|
| 1 | x |
red pepper flakes
as needed |
* |
| 1 | x |
salt and black pepper
to taste |
* |
| ½ | cup |
sage leaves
whole and fresh |
* |
| 1 | x |
sour cream
to serve, optional |
* |
Directions
Preheat the oven to 450℉ (230℃).
Coat two large rimmed baking sheet with cooking spray or line with a large piece of parchment papper.
Wash well and pat dry the fingerling potatoes.
Cut the potatoes into half lengthwise.
In a large mixing bowl, add the potato halves, garlic, olive oil, curry powder, red pepper flakes, salt and black pepper to taste.
Toss them all together until well mixed.
Place two small or one large sage leaves on each potato half, press the leave to stick onto the potato.
Place the potato halves onto the prepared baking sheets, cut side up.
Roast the potatoes for about 15 minutes. Turn the potatoes once to make them cut side down.
Continue to bake the potatoes for another 8 to 10 minutes, or until the potatoes are tender inside, golden, brown and crispy outside.
Serve warm or at room temperature with some sour cream if desired.
Nutrition Facts
Serving Size 354g (12.5 oz)
