Deliciously salty and crispy sage-roasted potatoes. Packed with flavour and texture, they make the perfect side dish to complement a roast or barbecue.
I like to steam my potatoes the day before and then refrigerate them overnight until I am ready to bake them. This saves time and ensures a deliciously crispy exterior, as the cold temperature overnight in the fridge cools the starch in the potatoes, greatly aiding the crisping process. However, you don't have to steam the potatoes ahead of time. If you prefer, you can bake them immediately after steaming, especially if you're short on time.
I've used a stovetop steamer to precook my potatoes, but feel free to use a steam oven or boil the potatoes.
Hope you love this easy and delicious side. Let me know if you make it @gatheandfeast and feel free to ask any questions.
Ingredients
Vegetarian, Gluten-free, Vegan, Nut-free, Egg-free 
40 minutes preparation time + 40 minutes cooking time + cooling time 
4-6 - 6 large Nicola or Dutch cream potatoes
- Extra virgin olive oil
- Flakey sea salt
- Freshly ground black pepper
- Large bunch fresh sage leaves
Method
- Preheat oven to 200°C/390°F.
- Wash and cut the potatoes into quarters or if the potatoes are quite large cut into sixths.
- Steam the potato pieces for about 30 minutes and until a fork can easily pierce through them.
- Allow the steamed potatoes to cool. This is a great step to do ahead of time. You can leave the steamed potatoes in the fridge the night before you need them.
- Place the cooled potatoes onto a large paper-lined baking tray, drizzle with olive oil, sprinkle with flakey sea salt, and lots of freshly cracked black pepper.
- Using your hands, toss to combine and spread the coated potatoes evenly on the tray ensuring the potatoes are evenly spaced.
- Using your hands, squash the potato slices to ensure they are rough and ragged around the edges - the more ragged the crispier they will be.
- Bake at 200°C/390°F for 30 minutes.
- While the potatoes are baking let's prepare the sage leaves.
- In a small bowl toss the sage leaves in 1-2 tablespoons of extra virgin olive oil and a pinch of flakey sea salt until the leaves are coated.
- Remove the potatoes from the oven and sprinkle the sage leaves over the potatoes.
- Turn the oven down to 180°C/350°F and pop the potatoes back into the oven for a further 10 minutes.
- Keep an eye on the sage leaves as they can burn easily, adjust if necessary.
- Remove the potatoes from the oven and serve sprinkled with more flakey sea salt.
NOTES
- Nicola or Dutch cream potatoes are recommended for their creamy texture, but you can also use other varieties suitable for roasting.
- Steaming the potatoes before roasting helps to partially cook them and ensures they become tender on the inside while getting crispy on the outside during roasting.
- Allowing the steamed potatoes to cool before roasting helps them retain their shape and develop a crispy exterior.
- Roughly squashing the potato slices before roasting creates uneven edges, which results in crispier edges after baking.
- Tossing sage leaves in olive oil and salt helps to flavour them and prevents burning during baking. Keep an eye on them while baking to avoid overcooking.
- Start with a higher temperature (200°C/390°F) for initial baking to ensure crispy exteriors, then lower the temperature (180°C/350°F) when adding sage leaves to prevent burning.
- Feel free to adjust the amount of salt and pepper according to your taste preferences.
- You can steam the potatoes ahead of time and store them in the fridge overnight, making this recipe convenient for meal prep or gatherings.
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