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Sage and Garlic Roasted Potatoes

Sage and Garlic Roasted Potatoes Sage and Garlic Roasted Potatoes Sage and Garlic Roasted Potatoes Sage and Garlic Roasted Potatoes 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.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium


3 pounds potatoes
fingerling, or red new potatoes
6 whole garlic cloves
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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 354g (12.5 oz)
Amount per Serving
Calories 40930% of calories from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 18mg 1%
Total Carbohydrate 23g 23%
Dietary Fiber 6g 25%
Sugars g
Protein 12g
Vitamin A 0% Vitamin C 42%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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