Step 1:
Cut potatoes in half and place them in a pot with salted water. Boil for 15 minutes, then drain and set aside.
Step 2:
Pour olive oil into a baking pan and preheat it in the oven for 10 minutes at 375°F (190°C).
Step 3:
Add the boiled potatoes to the hot oil in the pan. Stir well to coat each piece.
Step 4:
Roast in the oven for 20 minutes.
Step 5:
Meanwhile, melt the butter in a pan and sauté garlic and chopped sage for a few minutes until fragrant. Remove from heat.
Step 6:
Pour the garlic-sage butter over the potatoes. Add a few whole sage leaves for extra aroma.
Step 7:
Return to the oven and roast for another 10 minutes, or until golden and crispy.
Step 8:
Remove, serve immediately, and enjoy!
✅ Pro Tips
-
Use Yukon gold potatoes for the best texture (crispy outside, creamy inside).
-
If sage isn’t your favorite, swap with rosemary or oregano.
-
Want a little kick? Add chopped chili to the garlic butter.
-
Keep the skins on for a rustic look, or peel if you prefer smooth texture.
-
If browning too fast, cover with foil to avoid burning the garlic.
Storage & Reheating
-
Fridge: Store leftovers in an airtight container for up to 2 days.
-
Reheat: Use an oven or air fryer at 425°F to restore crispiness.
🍽️ Serving Suggestions
Perfect alongside roast chicken, grilled meats, or a fresh green salad.
