Roasted Potatoes with Sage and Garlic

The recipe by Molly O'Neill and was published on New York Times Cooking website.

Step 1: Preheat oven to 450℉ 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.

Step 2: 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 butter and serve.

Ingredients:

  • 1½ pounds small creamer potatoes, halved
  • 1/3 cup flour
  • 1½ tablespoons vegetable oil
  • 4 cloves garlic, minced
  • ¼ cup chopped sage leaves
  • 1 tablespoon unsalted butter
  • Kosher salt and freshly ground black pepper to taste