Best 8 Crispy Roasted Potatoes With Lemon Garlic And Sage Recipes

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Welcome to the ultimate guide for achieving crispy roasted potatoes with a burst of flavors! This delightful recipe combines the freshness of lemons, the aromatic essence of garlic, and the earthy notes of sage to create a tantalizing side dish that will elevate your meals. Get ready to transform humble potatoes into a crispy, flavorful sensation that will leave your taste buds craving more. With our step-by-step instructions and carefully curated tips, you'll master the art of roasting potatoes to crispy perfection.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY GARLIC-SAGE POTATOES



Crispy Garlic-Sage Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Number Of Ingredients 0

Steps:

  • Put a baking sheet on the bottom oven rack and preheat to 375 degrees F. Peel 4 pounds Yukon gold potatoes and cut into wedges. Toss with 1/2 cup olive oil, 6 chopped sage leaves, 2 sprigs sage, 2 teaspoons kosher salt and 1/2 teaspoon pepper. Spread on the hot baking sheet and roast 30 minutes. Stir, then add 8 smashed garlic cloves; continue roasting until golden, about 30 minutes. Increase the temperature to 400 degrees F and cook until crisp, 15 more minutes. Season with salt.

ROASTED POTATOES WITH SAGE AND GARLIC



Roasted Potatoes With Sage and Garlic image

Make and share this Roasted Potatoes With Sage and Garlic recipe from Food.com.

Provided by Malarkey Test

Categories     Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs small potatoes, halved
1/3 cup flour
1 1/2 tablespoons oil
4 garlic cloves, minced
1/4 cup sage leaf, chopped
1 tablespoon unsalted butter
kosher salt
fresh pepper, ground

Steps:

  • Preheat oven to 450°F and place a large, heavy skillet or roasting pan in the oven to heat.
  • Place the potatoes in a large saucepan and cover with cold salted water. Put on high heat to boil. Once boiling, lower heat and simmer for 5 minutes.
  • Drain the potatoes well, and place on paper towels. put the flour on a plate. When the potatoes are dry, roll them in the flour to coat.
  • Remove the hot skillet from the oven and add the oil and potatoes. Roast, shaking the pan occasionally until the potatoes are golden brown all over, about 30 minutes.
  • Remove from the oven and add the garlic, sage and butter. Return to the oven for one minute.
  • Season generously with salt and pepper and serve.

Nutrition Facts : Calories 230.4, Fat 8.3, SaturatedFat 2.5, Cholesterol 7.6, Sodium 28.4, Carbohydrate 35.7, Fiber 4.4, Sugar 2, Protein 4.2

CRISPY ROASTED POTATOES WITH LEMON, GARLIC, AND SAGE



CRISPY ROASTED POTATOES WITH LEMON, GARLIC, AND SAGE image

Categories     Potato     Side     Vegetarian     Quick & Easy     Boil

Yield 4-6 Servings

Number Of Ingredients 6

1kg / 2.2lbs new potatoes (if you're using larger potatoes, you can cut them to the size you like)
4-6 cloves of garlic, chopped
50ml olive oil
2 tbsp roughly chopped sage
1 lemon
Salt and pepper

Steps:

  • 1. Boil the potatoes in plenty of salted water. Pass a knife through it to check for doneness after 7-9 minutes. Longer, if you're using larger potatoes. 2. Once boiled, cut the potatoes into half lengthwise and transfer to a big box that will hold all the potatoes and still have additional room. Shake the box vigorously until the potatoes look smashed on the edges. 3. Toss with garlic, olive oil, sage, juice of lemon, salt and pepper. 4. Transfer to a roasting pan and layer the potatoes in a single layer. 5. Roast the potatoes in the oven at 200C/390F for 30-40 minutes until crispy, golden and brown. 6. Remove from the oven and serve immediately, perhaps with a sprinkling of chopped parsley.

LEMON-GARLIC ROASTED POTATOES



Lemon-Garlic Roasted Potatoes image

I've tried lots of roasted potato variations where the seasonings get lost, and you're left with a bland or oily taste. The lemon and garlic in this version really shines through. Plus these are simple to make, either as a quick side dish, or a fast snack!

Provided by laurieish

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 45m

Yield 4

Number Of Ingredients 5

1 ½ pounds fingerling potatoes
1 small lemon, juiced
2 teaspoons olive oil
2 teaspoons garlic powder
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Wash potatoes and pat dry. Cut abnormally large potatoes in half so all potatoes are around the same size (no bigger than 1/2 of a ping pong ball). Transfer to a metal baking pan.
  • Mix lemon juice and olive oil together and drizzle over potatoes. Sprinkle with garlic powder and salt. Toss until well coated and spread evenly in the pan.
  • Bake in the preheated oven for 20 minutes. Stir and bake until tender, about 10 minutes more.

Nutrition Facts : Calories 161 calories, Carbohydrate 33.1 g, Fat 2.6 g, Fiber 4.9 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 491.3 mg, Sugar 0.3 g

ROASTED LEMON-GARLIC POTATOES



Roasted Lemon-Garlic Potatoes image

This belonged to my mom. She would go and try to track down recipes from restaurants then post them online somewhere. I found this one for lemon-garlic potatoes laying around the other day.

Provided by RavenCook

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h20m

Yield 6

Number Of Ingredients 6

5 large russet potatoes, scrubbed and quartered
3 cloves garlic, minced
1 pinch sea salt and ground black pepper to taste
1 cup water
½ cup olive oil
¼ cup lemon juice

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Place potatoes in a 9x13-inch baking dish and season with garlic, sea salt, and pepper. Pour in water, oil, and lemon juice and mix for a few seconds with a wooden spoon to coat.
  • Roast in the preheated oven for 40 minutes. Turn the potatoes and continue to cook until all sides are golden brown, about 25 minutes more.

Nutrition Facts : Calories 400.7 calories, Carbohydrate 55.1 g, Fat 18.3 g, Fiber 6.8 g, Protein 6.3 g, SaturatedFat 2.6 g, Sodium 73.7 mg, Sugar 2.7 g

ROASTED POTATOES WITH SAGE AND GARLIC



Roasted Potatoes With Sage and Garlic image

The word "sage" is derived from the Latin word salvia, which means "safe, whole, healthy." In ancient times, sage was viewed as a medical cure-all, at once a diuretic, an antiseptic and a tonic for digestive disorders, liver trouble and headaches; small wonder the plant maintained a premier spot in the herbal apothecary throughout the Middle Ages. Of solid character and haunting flavor, sage does better with robust, earthy peasant fare rather than with more refined cuisine. It pairs perfectly here with potatoes and stands up well to garlic. Enjoy with your favorite roasted or grilled meat.

Provided by Molly O'Neill

Categories     side dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds small creamer potatoes, halved
1/3 cup flour
1 1/2 tablespoons vegetable oil
4 cloves garlic, minced
1/4 cup chopped sage leaves
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper to taste

Steps:

  • Preheat oven to 450 degrees and place a large, heavy skillet or roasting pan in the oven to heat up. Place the potatoes in a large saucepan and cover with cold salted water. Place over high heat and bring to a boil. Lower the heat and simmer 5 minutes.
  • Drain the potatoes well and place them on paper towels. Place the flour on a plate and when the potatoes are dry, roll them in the flour to coat, shaking off any excess. Remove the hot skillet from the oven and add the oil and potatoes. Roast, shaking the pan occasionally until the potatoes are golden brown all over, about 30 minutes. Remove from the oven and add the garlic, sage and butter. Return the pan to the oven for one minute. Season generously with salt and pepper and serve.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 9 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 467 milligrams, Sugar 2 grams, TransFat 0 grams

ROASTED POTATOES WITH GARLIC, LEMON, AND OREGANO



Roasted Potatoes with Garlic, Lemon, and Oregano image

For perfect Roasted Potatoes with Garlic, Lemon, and Oregano there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb more sauce.

Provided by Aglaia Kremezi

Categories     Garlic     Potato     Side     Roast     Easter     Lemon     Spring     Oregano     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 9

3 pounds baking potatoes, peeled and cut into 1 1/2-inch cubes
1/2 cup olive oil
4 garlic cloves, minced
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon salt
Freshly ground black pepper
1/2 cup beef stock or chicken stock
1/3 cup freshly squeezed lemon juice
2-3 tablespoons chopped fresh oregano

Steps:

  • Preheat oven to 400°F.
  • Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
  • Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
  • Sprinkle with the fresh oregano and serve at once.
  • Variation:
  • Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.

CRISPY GARLIC LEMON POTATOES



Crispy Garlic Lemon Potatoes image

A delicious low fat potato dish which I found in the November 2005 issue of the 'Australian Good Taste' magazine, as an accompaniment to Recipe #145704. I have posted both recipes for the post-ZWT Healthy for the Holidays Challenge.

Provided by bluemoon downunder

Categories     Lemon

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 kg baby potatoes, quartered
1 1/2 tablespoons light olive oil
1 1/2 tablespoons lemon zest, finely grated
6 garlic cloves, crushed (to taste)
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Preheat the oven to 220°C.
  • Cook the potatoes in a large pan of salted boiling water for 6-7 minutes or until just tender, and drain well.
  • Place the potatoes, oil, lemon zest, garlic, and salt and pepper, to taste, in a large roasting pan and gently toss to combine. Roast in the oven for 20 minutes or until golden brown and crisp, and serve with Italian Beef Rissoles With Fresh Tomato Salsa Recipe #145704.

Nutrition Facts : Calories 210, Fat 3.6, SaturatedFat 0.5, Sodium 15.7, Carbohydrate 40.5, Fiber 6.2, Sugar 3, Protein 4.4

Tips:

  • Choose the right potatoes: Yukon Gold, Red potatoes, or Baby potatoes are best for roasting, as they hold their shape well and have a creamy texture.
  • Cut the potatoes evenly: This will ensure that they cook evenly. Aim for 1-inch pieces for larger potatoes and 1/2-inch pieces for smaller ones.
  • Toss the potatoes with oil and seasonings: This will help them crisp up and develop flavor. Use a good quality olive oil and season with salt, pepper, garlic powder, and paprika.
  • Roast the potatoes at a high temperature: This will help them get crispy. Aim for 425°F (220°C) for about 30 minutes, or until they are golden brown and tender.
  • Add herbs and lemon towards the end of roasting: This will prevent them from burning. Add fresh thyme, rosemary, or sage during the last 5-10 minutes of roasting. For a zesty flavor, add lemon zest or a squeeze of lemon juice.

Conclusion:

These crispy roasted potatoes with lemon, garlic, and sage are the perfect side dish for any occasion. They are easy to make, flavorful, and sure to please everyone at the table. With the right techniques and a bit of practice, you can achieve perfectly crispy and golden brown roasted potatoes every time. So next time you're looking for a delicious and versatile side dish, give this recipe a try.

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