Butter Sage Potatoes is a delicious side dish, ideal as part of a Sunday dinner. Imagine these babies alongside a roast chicken, joint of beef or leg of lamb. Honey, you’d but one happy diner let me tell you.
First cook the creamer potatoes in water on the stove. Pre-cooking the potatoes before placing them in the oven helps to create that wonderful crispy exterior. Once the potatoes are cooked they are doused in a hot butter mixture and placed in the oven. The butter mixture includes sage, garlic, olive oil and cheese. Adding cheese heightens the crispiness and the flavors combined is a delight!
I save this recipe for holidays and celebratory occasions, or dates, it’s richness should be respected.
Here’s a few dishes that would work well with Butter Sage Potatoes.
If you can, please use fresh sage. If you’re not sure what to do with the sage you have left over chuck it in a pork dish or make some Lemon and Sage Tea. Here’s some benefits to drinking Lemon and Sage Tea.
- Promotes mental clarity and enhances memory.
- Stimulates the appetite.
- Can reduce blood sugar levels.
- Can lower blood pressure.
- High levels of vitamin K helps with bone density.
- Provides some relief to women suffering with hot flashes during menopause.
- A natural diuretic, which will help flush out the kidneys.
- Can provide relief when suffering from a cold and/or sore throat.
Admittedly, sage wilts and browns after a few days, but fresh sage is the way to go for this recipe.
30 minPrep Time
45 minCook Time
1 hr, 15 Total Time
- 2 lb creamer potatoes
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 2 cloves garlic
- 1/4 cup parmesan cheese
- Cut potatoes in half and place in a large pan, cover potatoes with water and add a little salt.
- Cook potatoes until tender, then drain and place in a bowl.
- In a skillet, heat butter and olive oil then add garlic and sage and saute until butter turns golden brown and frothy.
- Drizzle over potatoes and then scatter parmesan on top and toss until all sides of the potatoes are coated.
- Transfer onto a parchment paper lined cooking tray and place in preheated oven at 425 and cook until golden on all sides, shaking the tray every fifteen minutes to make sure all sides become golden.
- Serve immediately.