Garlic and sage crispy crushed new potatoes
- Published: 31 Mar 09
- Updated: 18 Mar 24
New potatoes partner well with so many ingredients but one of our favourites combinations has got to be with garlic and sage. Give it a go in this fabulous roast potato recipe.
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Ingredients
- 2kg new potatoes
- 2 tbsp olive oil
- Large knob of butter
- 6 garlic cloves, unpeeled and bruised
- Handful fresh sage leaves
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Method
- Preheat the oven to 200°C/fan180°C/gas 6. Bring the potatoes to the boil in a pan of salted water, then simmer for 10 minutes until just tender. Drain.
- Heat the oil, butter, garlic and sage leaves in a roasting tin in the oven until the butter has melted. Add the potatoes, turn in the butter, then gently squash each potato with a fork. Sprinkle with a little sea salt and roast for 20 minutes until golden and crusty, then turn the potatoes and roast for a further 20 minutes. The potatoes should be crisp and the garlic softened and golden.
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- Recipe from April 2009 Issue
Nutrition
Nutrition: per serving
- Calories
- 212kcals
- Fat
- 4.6g (1.3g saturated)
- Protein
- 4.5g
- Carbohydrates
- 40.7g (3.1g sugar)
- Salt
- 0.1g
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Tasted amazing, loved the crispy skin on the potatoes, and found a new love for crispy sage leaves at the same time. Very easy side dish.