Sage is used in many recipes at this time of year. I had an enormous amount of sage growing in the backyard for the past several years and now it’s all dead! I’m not sure what happened. I live in Los Angeles, where it rarely gets cold. I recently bought a new sage plant. It has about 6 leaves on it, which I used for these delicious potatoes.
Sage Potatoes with Garlic
4 lbs Yukon gold potatoes, peeled and cut into wedges
1/2 cup olive oil
6 sage leaves, chopped
2 tsp kosher salt
1/2 tsp pepper
8 garlic cloves, smashed
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 olive oil, sage leaves, kosher salt and pepper. Spread on the hot baking sheet and roast 30 minutes. Stir, then add 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.