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!
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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
Low Sugars (all forms)
No Added Sweetener
Crispy Sage Potatoes
800g Potatoes (~1.75 lbs), washed
20-30 fresh sage leaves (1 bunch)*
~1/3 cup Extra Virgin Olive Oil, divided (3 Tbl & 2 Tbl)
Apple Cider Vinegar, optional, to serve
Place potatoes into a pot and fill with water, add roughly ½ a Tbl sea salt, cover and bring to a boil. Cook potatoes for 20-25 minutes, or until tender. Drain and place on a lined baking tray.
Pre-heat your oven to 200ºC/400ºF, fan-force preferable.
Once potatoes have cooled slightly, use a potato masher, or a wide fork and gently smoosh each to widen the surface area. Drizzle the potatoes with 3 Tbl olive oil and pop into the oven, bake for 20 minutes.
Now, lay the sage out across the baking sheet with the potatoes and drizzle with 2 more Tbl oil, making sure to coat the sage. Generously salt both the potatoes and sage and pop back into the oven for a further 10-15 minutes, until sage is crispy.
Serve with a side of apple cider vinegar for dipping or drizzling (don't just pour it on top or the sage could go soggy) and sprinkle across the purple sage blossoms if using. Enjoy!
*If you happen to find sage with the purple blossoms still attached, just separate them from the leaves and set aside to add after roasting. I got mine from locals New View Farmers based in Stanthorpe.
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Emily is a health and wellness mentor, writer, and mind-body fitness teacher with extensive experience drawing on multiple body arts and holistic health practices to maximize personal wellness from the inside and out.