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Spud Sunday: The More Things Change…

Sage and Onion Roasted Baby Potatoes

Sage and onion roasted potatoes

I may love my spuds, but that doesn’t mean to say that I (or the rest of the nation, for that matter) need to stick to stereotypical methods of preparation (and regular readers will, of course, know that I am by no means short on ideas for potato-based nosh [1]).

In some cases, it simply means a variation on a popular potato theme, as here, where baby potatoes are roasted with lots of fresh sage, garlic and onion – something which, despite my cultivation of a flourishing sage bush [2], I had never before thought to make. Still, there’s a first time for everything and, with some Red Duke of Yorks plucked from my modest backyard potato bags, these little babies were born.

You’ll need:

  • 800g baby potatoes (or use larger potatoes if that’s what you have)
  • salt
  • 1 bay leaf (optional)
  • 3 tblsp olive oil (or use rapeseed oil)
  • bunch of fresh sage leaves (I used around 40 small (2-3cm long) leaves)
  • 6-8 small cloves garlic, whole and unpeeled
  • 2 tblsp sunflower seeds
  • 1 medium onion, around 150g, sliced into 2-3cm lengths
  • coarse salt
  • freshly ground black pepper
  • grated parmesan (optional)

You’ll also need:

  • One or two roasting tins, large enough to accommodate the potatoes in a single layer

The Steps:

  • Preheat the oven to 200C
  • Scrub the potatoes and, leaving the skins on, halve any larger ones so that you have roughly even-sized pieces (or just chop larger potatoes into approx. 2cm chunks). Rinse well.
  • Bring a pot of around 1.5l water of the boil, add 2 tsp salt, a bay leaf (if using) and the potato chunks. Bring back to the boil and then simmer for about 6-7 minutes. Drain well and let then sit, covered by a tea-towel for around 5 minutes to absorb some steam.
  • While the potatoes are drying off, add the olive oil to your roasting tin and place in the oven to heat. Remove after 3-4 minutes, and toss the heated oil with the potatoes, sage leaves, garlic cloves and sunflower seeds. Return the lot to your roasting tin and place in the oven for around 20 minutes. Toss with the sliced onion and return to the oven for a further 20 minutes or until the potatoes are golden. Sprinkle with coarse salt and black pepper to taste plus a little grated parmesan if you like and serve as a side to pork or poultry or enjoy as a warm salad along with some greens.

The Variations:

  • Replace some of the potatoes with small chunks of butternut squash added to the tin at the start of roasting. Once cooked, toss with some blue cheese and baby spinach.

The Results:

  • Serves around 4 as a side dish