Sage-Roasted Potatoes
33 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 162162 cal |
| pro | 2 g2g pro |
| total fat | 5 g5g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 27 g27g carb |
| fibre | 2 g2g fibre |
| chol | 0 mg0mg chol |
| sodium | 543 mg543mg sodium |
| potassium | 446 mg446mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 44 iron |
| vit C | 1717 vit C |
| folate | 55 folate |
- Preparation time: 10 minutes
- Cook time : 1-1/2 hours
- Total time : PT10M
Ingredients
Preparation
Peel and cube potatoes. Parboil in boiling salted water for 5 minutes. Drain and let cool slightly or refrigerate for up to 24 hours.
Spread on large baking sheet; toss with olive oil, salt and a few fresh sage leaves.
Roast in 325°F (160°C) oven for 1 hour. Increase heat to 450°F (230°C); roast, turning once, until tender, crispy and golden, about 25 minutes.
Spread on large baking sheet; toss with olive oil, salt and a few fresh sage leaves.
Roast in 325°F (160°C) oven for 1 hour. Increase heat to 450°F (230°C); roast, turning once, until tender, crispy and golden, about 25 minutes.
Source : Canadian Living Magazine: April 2010
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