Prep 15 mins
Cook 1 hr
Sage and onions are aromatic, flavorful enhancements to flaky baked potatoes. This classic dish is a favorite in rural France. This is a recipe I found on about.com french recipes and changed just a bit.
- 5 large white potatoes, cut into large chunks
- 1 cup onion, chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 teaspoon dried sage
- 3 tablespoons butter
- 1⁄2 cup chicken broth (or could use dry white wine)
- Preheat the oven to 400°F Toss the ingredients together in a shallow roasting pan, cover with foil, and cook, stirring twice, for 45 mins., uncover and bake 15 minutes more until lightly browned.
Yummy potatoes. These were easy to make and were a great complement to my chicken. Thanks for sharing, Lynn. Congrats on your football win!
We really enjoyed these tasty potatoes diner, they were quick and very easy to make. I used fresh sage and they were the bomb. Great texture and an amazing flavor with a lovely gravy. Thank you for sharing a dish that I will make again.
I also could not get the potatoes to brown without overcooking them to death and risking drying them out! The flavor is amazing however. I think I would like to try these in foil packets on the grill. I'll just eliminate the broth and use a bit mor butter.