Roasted Potatoes With Sage and Lemon

"From Australian Better Homes and Garden Diabetic Living issue 10 2007. NUTRITION INFO per serving - 505kj, total fat 3.8g (sat. fat 0.5g), cholesterol 0mg, sodium 4mg, carbs 17g, fibre 2.7g, protein 3.1g, carb. exchanges 1, GI est. High. It is suggested for a quick lunch - toss the still warm potatoes from the oven with mixed salad green, grilled squash, corn and capsicum (bell peppers) and pour over 100% fat free balsamic dressing and serve."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
photo by AZPARZYCH photo by AZPARZYCH
photo by queenbeatrice photo by queenbeatrice
photo by JustJanS photo by JustJanS
photo by Seasoned Cook photo by Seasoned Cook
Ready In:
1hr 20mins
Ingredients:
8
Serves:
8
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ingredients

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directions

  • Preheat oven to 200 degree celsius.
  • Place potatoes in a large saucepan (with a lid) and cover with plenty of cold water.
  • Cover and bring to the boil, reduce heat to medium and cook, partially covered for 10 minutes, or until tender but still firm.
  • Drain well and while still warm, cut them into quarters.
  • While potatoes are cooking, in a small bowl combine the finely chopped sage, zest, oil, water, garlic and pepper.
  • Spray a 3 litre (12 cup) capacity baking dish with cooking spray.
  • Place the potatoes in the dish, pout over the sage mixture and gently toss until potatoes are evenly coated.
  • Bake, turning once halfway during cooking, about 35 to 45 minutes or until golden and crisp.
  • Garnish with the extra sages leaves if using.

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Reviews

  1. We got my Dad's old BBQ when he bought a new one. Made this recipe as stated, except to start them in the oven, then finished on the BBQ. Garlic, sage & lemon are such a delicious combination, & the BBQ gave these crispy potatoes a delightful smoky flavour. Will make these again, thanks for sharing :-)
     
  2. Great recipe! I cut recipe in half with no problem. Used Yukon Golds. Great as a side to grilled lamb chops. Will be making this again.
     
  3. Great potatoes; I ended up eating way too many! :) Made with dried sage and minced the garlic. These roasted up nicely alongside our meatloaf. Made for Zaar Stars.
     
  4. Nice roasted potatoes. I used fresh sage from that garden that has survived the winter snow, a little less than the 1/3 cup called for. I liked the lemon zest and garlic...could have used a little more oil and dash of seasoning. Crispy on the outside and nice and tender inside, they were a good accompaniment to tonight's dinner.
     
  5. I followed the instructions as listed, using whole mini red potatoes. I love these, they are so tasty. Next time I will make more as these are also tasty cold as a snack!!!
     
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Tweaks

  1. Great recipe! The store didn't have sage so I used dried rosemary instead, which was just amazing, although very different flavour than the original. I also used lemon juice instead of water. I made it as a side dish to our Xmas Turkey dinner. I will try it with sage next time I get my hand on some.
     
  2. I used new white potatoes, unpeeled. After the 10 minutes they were not tender so I added another 5 minutes. Then after they were drained, the skin fell off by itself. Maybe they were a little bit tender. I used pineapple sage leaves from my garden. I loved the lemon taste they got. They were great but a bit more seasoning would have been great. Maybe use lemon juice instead of the water. Thanks I'mPat. Made for Zaar Star Game
     

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