I don’t know if it’s normal to be this excited over potatoes.
I’m such a potato freak. I love them sweet, I love them mashed, I love them roasted. I can’t get enough, ESPECIALLY this time of year.
Because I follow a mostly gluten free diet, I miss good ol’ fashioned carbs like woah sometimes. It’ll be 2:30 in the afternoon, and I contemplate making rice, oatmeal, and potatoes all at the same time. Usually I refrain. Usually.
But when it comes time for dinner, we have potatoes a lot. Recently we’ve been making crispy baked fries (this is our favorite favorite favorite recipe), or we’ll just roast some sweet potatoes until they’re soft and caramely.
Well, there was a day I wanted both. In true millennial fashion. Crispy potatoes that are nice and caramelized around the outside and soft and tender on the inside.
Hello, Lemon Roasted Potatoes with Crispy Sage! You are my new carby muse.
I mean, would you LOOK at those crispy edges?! I can’t even deal with how delicious these are.
I LOVE lemon flavored anything, and in a side like this, I think the lemon really helps. We’re using a good amount of olive oil to roast these potatoes, and we’re pan-frying our sage in some olive oil too. So without the lemon, these potatoes would be a bit heavy. The lemon really brightens everything up, and I’m a huge huge fan.
We’ll also do something I learned from this video and soak our potatoes. And I know. It sort of sounds counter-intuitive. Soaking our potatoes in water so that they get crispy. But friends! Trust me. Soaking the potatoes removes some of the starch from our potatoes which will result in some delightfully crispy potatoes. Potato potato potato.
Oh, and we’re roasting some garlic along with the potatoes because roasted garlic is amazing.
We’re not using too many ingredients here, so I think these would be a delish side to your Thanksgiving festivities! I mean seriously, friends. Do it. Do it every day.
Lemon Roasted Potatoes with Fried Sage
|Prep:||Cook:||Yield: 2-4 servings||Total:|
These Lemon Roasted Potatoes with Fried Sage are ultra crispy and tender, and they make for a beautiful gluten free and vegan side dish. Try it as a healthier Thanksgiving side!
- 1 lb. fingerling potatoes, sliced into bite-sized pieces
- 5 cloves garlic, not peeled but excess paper removed
- 4 Tbsp. olive oil, divided
- zest of 2 lemons, divided
- salt + pepper
- 10 sage leaves
- Roast your potatoes: Add sliced potatoes to a medium bowl and cover with cold water. Let the potatoes soak for one hour.
- Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper. Remove potatoes from water and dry well with a paper towel or kitchen linen. Dry out the bowl they were sitting in.
- Add the potatoes and garlic cloves to the dry bowl, and toss with 3 Tbsp. olive oil and lemon zest. Season with a generous amount of salt and pepper, and toss to combine.
- Pour potatoes onto the parchment paper, using a silicone spatula to make sure you get all of the oil mixture on top. Make sure to spread out the potatoes evenly in one layer, and make sure they're not touching one another. This ensures maximum crispiness.
- Bake for 20 minutes, toss, and then bake for another 20 minutes, or until the potatoes are crispy on the outside and tender on the inside. Set aside.
- Make your fried sage: Heat up 1 Tbsp. olive oil in a small saucepan over medium heat. Add sage leaves and fry until crispy. Immediately remove the leaves from the pan and place them on a paper towel-lined plate to drain. Season with salt.
- Assembly: Add potatoes to a bowl and drizzle any additional olive oil left on the parchment paper on top. Top with the zest of the second lemon and your fried sage.
This recipe is easily doubled, tripled, etc.
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