Garlic Roasted Potatoes With Sage Recipe (2024)

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Cooking Notes

Karen

I cooked this dish exactly according to the recipe and it was delicious! But I couldn't help thinking it was more work than it needed to be. The flour only stuck to the cut side of the potatoes which browned nicely anyway on the few I didn't coat as a test. Next time I cook this, and I will since I have sage in my herb garden, I will leave out the flouring part, reduce the oil to 1T, and just roast the potatoes as I usually do without pre cooking.

Nancy

This recipes was a great way to use abundant sage from the garden. We loved the combination of sage and garlic. I substituted sweet potatoes for the white potatoes and microwaved them instead of boiling because it was faster, more energy efficient and didn't require draining the potatoes on paper towels.

Liza

Was looking for a change from my usual oven-roasted potatoes and thought this was quite nice and very easy. I did the preliminary cooking of the potatoes a couple hours in advance and continued the recipe to time it with the overall dinner.

Laura

I fell in love with roasted potatoes through my Irish husband and his family. He showed me how to make proper Irish roasties and I saw that he used LOTS of oil. Another thing he does is, after boiling the potatoes and draining them well, puts them back in the covered pot and gives them a vigorous shake. This roughs up the potatoes so that the edges can get crispier. This recipe is different from what my husband does (he uses big potatoes and no flour) but these are things you could try.

Susan

Cooks illustrated suggests a couple tablespoons of cornstarch instead of flour. Works beautifully for crispy outsides and creamy insides.

Aundrea

No need for the flour! I used a baking sheet covered with aluminum foil.

Diana

It's a "thing" among some cooks to use unsalted butter and then salt to taste - accommodating low-salt diets, or having more control over the saltiness, or....I dunno. I just use my regular salted butter with no noticeable ill effects.

Grams

I have made my potatoes in a similar fashion for 30 years. But I just drain them, shake them and dump them onto an oiled sheet pan- drizzle them with a bit more olive oil, light salt and pepper and any fresh herbs on hand or just herbes de Provence- toss and roast at 400 for about 20 min. Delicious and I think less fussy….just my opinion. Always a favorite at my house.

kathy

Why use plastic when you don't have to? I try very hard not to use plastic bags anymore.

William Wroblicka

While roasting potatoes without parboiling them can produce a satisfactory result, there is a plausible argument that boiling them first will produce a better result if you want a maximally crisp exterior and creamy interior. See J. Kenji Lopez-Alt's article on roast potatoes on the Serious Eats website.

BHB

I have been cooking potatoes for most of my 63 years. It is time consuming and totally unnecessary to boil potatoes before roasting. Flouring them is also superfluous. They cook and brown up perfectly well all on their own at 375f until done.

Kathy

Fabulous!! Because it is summer and my kitchen is warm, the interim "roasting" took place stove-top. The potatoes were beautifully golden outside and tender inside- yum! The pan retained sufficient heat to perfectly infuse the potatoes with the garlic-sage-butter at the end.

Wendy

This was yummy but would also work with any herb you have on hand. The method for drying the potatoes and dusting them with flour as well as heating up the pan made for crispy outsides and fluffy insides - perfect!

Judith

Why boil the potatoes? I oven roast with toaster oven set on convection roast at 425 degrees and the potatoes come out perfect every time. I will "steal" the idea of adding sage leaves while I am tossing the potatoes in olive oil. In the winter when a lot of fresh herbs may not be as available or tempting, you can toss in your favorite spice blends. I try to coordinate the spices used on the potatoes with the spices used in my main course.

Rob

Once potatoes are par-boiled, drain them and then cover pan with lid and shake vigorously. This will rough up the potatoes which will allow them to get crispy. In a pan, heat up duck fat (if you can't get goose fat). Add potatoes and turn to cover with the fat. Add whatever herbs you like - sage is good so is rosemary. Bake in oven for 45 minutes at 400F - turn once half way through. This is the Scottish way!

Laura

I tried it, but really not understanding the flour. Mine were kind of... pasty? I think roasted potatoes are much better following this exact process without the flour. So this one isn't for me!

MDG

I don't normally bother to parboil or flour my potatoes before roasting them, and this recipe would still be good without doing that (sage, butter, and garlic is always a winner). But using the method as written results in a pretty amazing texture that was worth the extra steps.

11aa-.michele

I have this recipe exactly as written several times and my husband and I love it!! I shake the potatoes several times when it’s baking in oven. The outside is crispy on most of the potatoes and the inside is soft and creamy!! The garlic, butter and sage add delicious flavoring! I would rate it 5 stars!!

11aa-.

I have made this recipe as many times and my husband and I love it!! I make sure to shake the pan every 5 minutes when it’s in the oven. The potatoes are mostly crispy in the outside and nice and softly baked on the inside. The sage, butter and garlic give it a delicious flavor. I would rate it 5 stars!

Ann

I did not like these at all. When cooked they taste like dried flour. (The flour only coated the cut sides.) And the high heat toughened the exteriors of the potatoes. They exteriors were very chewy and tough. I usually roast potatoes at 400 degrees.

Juliet

Can olive oil be used instead of butter and the other oil that's mentioned?

Kate

Just curious how you get the flour to stick to the potatoes if they are dry.

Richard

Why not give it a try?

Ann

The flour didn't stick to mine.

Ellie

Make the recipes AS WRITTEN, friends! I too have cooked roasted potatoes my own way for years. But I wanted something new, and this was great. I think the recipe writer wanted to keep things speedy with the paper towel bit; if you have extra time you could just let the taters sit in the fridge a sec.* I used a mix of fresh herbs*, mostly basil, because I was unfortunately out of sage. Top notch! *My swaps were desperation swaps & not points of contention

Susanne

I left out the flour to make this gluten-free for celiac and used olive oil instead of butter. Cooked it all on the stove. Boiled and drained water then added the spices and oil. Worked fine and the kids inhaled it.

Nom Nom

I use a 1/2 tsp baking powder when I boil the water and then swap corn starch for the flour. Makes the potato crisp on the outside and creamy in the center

Jeff

Tender on the inside, with a nice crust on the outside. I added some another clove of two or garlic and substituted rosemary for the sage, which I was out of.

Jeff

Made this last night and it was terrific! Substituted the oil with ghee, and the sage with herbes de provence. Will definitely make it again.

Experimented unsuccessfully

I didn’t make the recipe as written but tried substituting corn starch for flour per another user’s suggestion. I ended up with a raw cornstarch crust on my potatoes. I don’t think I shook off the excess enough but would not recommend!

Bryan

Labor-saving tip: instead of rolling in flour, adding a pinch of baking soda to the water while parboiling the potatoes breaks down the starch into a slurry which crisps up in the oven!

Whit

Ireland is where I learned to love roasties. There was no skillet large enough and sometimes it took two oven pans to make enough. But why pay over twice the price for fancy small potatoes when large ones cut up work just as well.

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Garlic Roasted Potatoes With Sage Recipe (2024)

FAQs

Why do you soak potatoes in water before roasting? ›

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

How do you keep garlic from burning when roasting potatoes? ›

How do you not burn garlic when roasting potatoes? By leaving garlic cloves in their skin they don't burn but instead roast and become super soft and buttery.

How does Gordon Ramsay make the best roast potatoes? ›

In a video online, Gordon explained: “For crispy roast potatoes, you can depend on them, my tip is to parboil them, leave them to steam dry, then sprinkle them with semolina or flour, and then give them a good roughing up.”

What happens if you boil potatoes before roasting? ›

Parboiling the potatoes in alkaline water breaks down their surfaces, creating tons of starchy slurry for added surface area and crunch. Offering you the choice of oil, duck fat, goose fat, or beef fat means you can get whichever flavor you want.

What happens if you don't soak potatoes before baking? ›

Yes! Soak the potatoes in cold water to remove the excess starch from the outside of the potato. There are a few reasons why you want to remove that starch (it makes the potatoes burn, it keeps them from crisping up, it turns to sugar) but all you really need to remember is to soak them at least one hour.

What happens if you don't soak potatoes in water? ›

First let's talk about why cut potatoes need to be immersed in water to begin with. The reason is to prevent the potatoes exposure to air, which causes dehydration, oxidation, and discoloration. Immersing cut potatoes will also help rinse off excess starch.

How do you prevent botulism in roasted garlic? ›

Research performed by the University of Georgia confirmed that mixtures of garlic in oil stored at room temperature are at risk for the development of botulism. Garlic in oil should be made fresh and stored in the refrigerator at 40 °F or lower for no more than 7 days. It may be frozen for several months.

Why did my roasted garlic turn green? ›

Don't worry. Garlic that turns green is completely safe. The colour is probably the result of a reaction between sulphur compounds and amino acids (building blocks of protein) that are naturally present in garlic.

How do you roast potatoes Bobby Flay? ›

Directions
  1. Preheat the oven to 425 degrees F.
  2. Toss the potatoes with the canola oil, garlic paste and salt and pepper to taste. Place on a sheet tray and roast until cooked through and golden brown, 25 to 30 minutes.
  3. Remove from the oven and immediately fold in the herbs.

What is the best oil or fat for roast potatoes? ›

Goose fat is one of the first choices for roast potatoes because first of all – it tastes nice! It has a really rich flavour compared to your more common vegetable oils. It's a bit like how cooking your roast potatoes in dripping from your turkey can add more flavour to your spuds too – they're both animal fats.

Should you boil potatoes first before roasting? ›

Do I have to boil potatoes before roasting? Not necessary but this can help get the perfect consistency and crispiness. Make sure you boil them but leave them a bit al dente and they will crisp up perfectly in the oven.

Why put flour on roast potatoes? ›

Sprinkle your parboiled potatoes with flour. This gives potatoes extra crunch. A tablespoon is all you need! Throw in some whole, unpeeled garlic cloves or a handful of herbs (thyme, sage or rosemary all work well) with the potatoes when adding them to the hot roasting tin.

Which type of potatoes are best for roasting? ›

For an easy roast that's a great summer staple you can use quick-cooking New, Baby or Salad potatoes. These tend to be more moist or 'waxy' in texture, so you'll get a denser more creamy inside than with a 'traditional' roastie, and more potatoey flavour.

How long can you leave par boiled potatoes before roasting? ›

Boil them the day before or up to five days before, so they completely dry out and absorb the fat better. Once they are cooked, drain them thoroughly, then leave them on a cooling rack so that they can fully dry out on all sides. Refridgerating them overnight is a bonus.

How long should you soak potatoes in water? ›

If you're pressed for time, the slightly sticky, cut potatoes should be soaked for a minimum of 15 minutes. However, a longer soak time may allow more starch to be removed. So, if you can prep the fries ahead of time, a few hours of soaking can help make them even crispier.

How long can you leave potatoes in water before roasting? ›

How Long Peeled and Cut Potatoes Last in Water. You should store peeled and cut potatoes in water for 24 hours to ensure the quality of your final product. "If you drain the potatoes and notice they are turning brown, that they've started getting soft, or if they are slimy you should discard them," says Brigman.

Why does soaking potatoes in water make them crispy? ›

Soaking the sliced potatoes in water helps to draw out some of the starch from the middle of the potato, resulting in a sturdier, crispier French fry.

Why do chefs soak potatoes? ›

In addition, this simple step will help potatoes cook more evenly. This is because soaking potatoes removes excess starch, which can build up and create a gummy and uneven texture.

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