Tuesday, May 12, 2009
In recent weeks, more than one of our friends has expressed how much they love oven roasted red potatoes. Cleo said a restaurant that she loves in Orlando serves Sage Roasted potatoes, then she said, uhm, maybe it was Rosemary Herbed Roasted Potatoes. Well, I have been making Rosemary Roasted Potatoes and Onion Roasted Potatoes for a few years now, but I do love Sage, so I set about to alter my good recipe and transform it into Sage Roasted Potatoes and have found it to be very good. Our neighbor Richard declared it so and asked for a copy of the recipe. Now, if only my Sage plant can keep up with the demands being placed upon it, we'll be in business! In case I have to give the sage plant a little rest, I have also included, and may I suggest the Rosemary and the Onion recipes too. Have fun!
Sage Roasted Potatoes with Shallots and garlic
3 tablespoons Butter
3 tablespoons Olive Oil
1/4 c Fresh Sage; chopped
4 lb Medium-size Red Potatoes; cut in half
1 teaspoon Dried Sage
Kosher Salt and Pepper to taste
4-5 unpeeled cloves of garlic
16 Shallots, peeled and halved
Preheat oven to 425-F degrees. Melt butter with olive oil and fresh sage in small saucepan over medium heat until the
butter simmers and is well flavored with sage, usually about 4 minutes. Toss prepared red potatoes with the
dried sage and two tablespoons of the sage butter in bowl. Sprinkle with salt and pepper. Potatoes should be well oiled. Transfer potatoes to 2 baking sheets and bake for 15 minutes,cut side down.
Toss shallots in same bowl with one tablespoon of sage butter.
Season with salt and pepper. Divide shallots and garlic cloves between baking sheets. Flip the potatoes and roast until potatoes and shallots are
tender and golden, about 15 minutes longer. If desired, transfer potatoes and shallots to large
serving bowl. Pour remaining sage butter on top, re-heating in the microwave if butter has congealed. Toss
gently, season with salt and pepper, and serve warm.
*Note, and variation: substitute fresh rosemary and dried rosemary for the sage and change the name to Rosemary Roasted Potatoes with Shallots.
Lipton Onion-Roasted Potatoes
1 Envelope Lipton Recipe Secrets Onion Soup Mix
4 lbs red potatoes, cut in half or into large chunks if the potatoes are large
1/3 cup Olive Oil
Ground Black Pepper, to taste
Preheat oven to 425 degrees
In 13 X 9 baking or roasting pan, combine all ingredients. (use a plastic zip lock bag to mix the oil, seasoning, and potatoes together before emptying contents of bag into the pan)
Bake, stirring occasionally, 35 - 40 minutes or until potatoes are tender and golden brown. (make sure they are tender before turning off the oven)