These Crispy Sage Potatoes are my favorite way to enjoy the humble spud. This flavorful one-pan dish comes together quickly and presents beautifully, with or without the purple sage blossoms – they’re not required!
Click the photo to PIN this recipe for later!
Add some pizazz to your regular-ol’ baked-potato with the addition of fresh sage, sea salt, olive oil and apple cider vinegar. By boiling the potatoes first, smooshing them, then popping them into the oven with sage, they come out toasty brown and crispy.
I’ve made this recipe with Desiree, Dutch Cream, Kipfler, Sebago and King Edward varieties – they all work great, just use what’s local to you. Prefer sweet potatoes? Simply swap them out for the regular ones. This recipe is AIP if you use sweet potatoes instead.
These Crispy Sage Potatoes are Whole30 friendly, and they pair nicely with a lamb roast, grilled steak and/or a giant veggie-filled green salad.
Emily’s Dietary Scorecard
|Gluten Free||Dairy Free||Nut Free||Low Sugars (all forms)|
|Grain Free||Soy Free||Egg Free||No Added Sweetener|
|Paleo||Low FODMAP||Nightshade Free||Delicious|
If you loved these Crispy Sage Potatoes, let us know in the comments beneath this post! I love hearing how you and your family enjoy my recipes.
Share the love and pass this on to a fellow foodie. Simply use the ‘Share This’ buttons below, or click the ‘Pin It’ stamp by hovering over your favorite recipe photo, and instantly add this to your Pinterest board.
If you’re hungry for more real-food recipes like this, sign-up for our FREE SoleFire membership and get this inspiration emailed straight to your inbox. See you in the inside!