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Crispy Sage Butter Roasted Potatoes

Crispy Sage Butter Roasted Potatoes prepared dish

Golden yukon gold potatoes are roasted until crisp-edged and tender, then tossed with fragrant brown butter, fresh sage, and garlic. This polished but simple potato dish makes a savory vegetarian addition to dinner or a holiday table.

This recipe is american style, dinner, scaled for 6 servings, with 15 min prep and 45 min cook.

Prep: 15 min · Cook: 45 min · Total: 60 min · Serves: 6

Quick cooking notes

  • Core ingredients include kosher salt, fresh sage leaves, garlic, olive oil.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 1.5 tsp kosher salt
  • 18 leaves fresh sage leaves (thinly sliced)
  • 3 cloves garlic (finely minced)
  • 2 tbsp olive oil
  • 2 tbsp fresh parsley (chopped)
  • 0.5 tsp black pepper (freshly ground)
  • 3.25 lb yukon gold potatoes (scrubbed and cut into 1-inch chunks)
  • 4 tbsp unsalted butter (cut into pieces)
  • 1 tsp lemon zest (finely grated)

Instructions

  1. Place a rack in the lower third of the oven, set a large rimmed sheet pan on the rack, and preheat the oven to 425°F (220°C) for at least 15 minutes so the pan is hot enough to crisp the potatoes.
  2. Pat the 3.25 lb Yukon Gold potatoes dry with a clean kitchen towel, then place them in a large mixing bowl so the oil can coat the cut surfaces evenly.
  3. Add the 2 tbsp olive oil, 1.5 tsp kosher salt, and 0.5 tsp freshly ground black pepper to the bowl, then toss with a flexible spatula for about 1 minute until every potato piece looks glossy and evenly seasoned.
  4. Using oven mitts, remove the hot sheet pan from the oven and carefully spread the potatoes in a single layer with cut sides down, leaving space between pieces so they roast instead of steam.
  5. Roast the potatoes on the lower oven rack at 425°F (220°C) for 25 minutes, until the bottoms are deep golden brown and release easily when nudged with a thin metal spatula.
  6. Turn the potatoes with the spatula, return the sheet pan to the oven, and roast for 15 to 20 minutes more, until the potatoes are crisp on the edges and tender in the center when pierced with a paring knife.
  7. While the potatoes finish roasting, melt the 4 tbsp unsalted butter in a 10-inch skillet over medium heat for 2 to 3 minutes, swirling occasionally, until the foaming begins to subside.
  8. Add the 18 thinly sliced fresh sage leaves to the skillet and cook over medium heat for 1 to 2 minutes, stirring constantly with a wooden spoon, until the butter smells nutty, turns light amber, and the sage looks slightly crisp.
  9. Stir the 3 minced garlic cloves into the sage butter and cook over medium-low heat for 30 to 45 seconds, just until fragrant; remove the skillet from the heat before the garlic browns.
  10. Transfer the roasted potatoes to the large mixing bowl, scrape the sage-garlic brown butter over them with a rubber spatula, and toss for about 1 minute until the potatoes are evenly coated.
  11. Add the 1 tsp lemon zest and 2 tbsp chopped fresh parsley to the bowl, then toss briefly and taste one potato, adding a small pinch of salt only if needed.
  12. Serve the potatoes immediately on a warm platter while the edges are crisp and the sage butter is glossy.

Nutrition (per serving)

  • Calories: 304
  • Protein: 5 g
  • Fat: 12 g
  • Carbohydrates: 45 g
  • Fiber: 6 g
  • Sugar: 3 g
  • Sodium: 598 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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