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!
Author:Alexa [fooduzzi.com]
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes
Yield:2-4 servings
Category:Side Dish
Method:Roast
Diet:Vegan
Ingredients
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
Instructions
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.