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Crispy Sage Roasted Potatoes

Roasted potatoes with a crispy outside and a flakey creamy inside bursting with flavor! These potatoes will make your taste buds smile and wanting more. 
Print Recipe
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Side Dish
Cuisine American
Servings 6 people

Ingredients
  

  • 2 1/2 lbs Yukon gold potatoes quartered
  • 4 cups chicken stock (1 box of stock)
  • 2-3 tsp salt (big pinches)
  • 5 cloves garlic
  • 1 handful fresh sage
  • 1 lemon (use only the zest)
  • 1 tbsp olive oil extra virgin (for drizzling)
  • 2 tbsp butter

Instructions
 

  • Preheat oven to 400 degrees
  • Step 1: Boil the potatoes.  In a pot add potatoes, chicken stock and big pinch of salt. Heat on high and once it reaches a boil set the timer for 10 more minutes. Drain out the liquid but keeping potatoes in the pot.
  • Step 2: Bruise the potatoes. With the hot potatoes in the pot, shake them about a couple of shakes just to bruise them (you want the potatoes to still maintain their shape).
  • Step 3: Mix with oil, herbs and bake. On a baking sheet add potatoes, garlic, sage, lemon zest, 2 big pinches salt, drizzle olive oil (three times around the sheet pan) and butter. Mix ingredients together using your hands.
  • Step 4: Bake for 50 minutes (no need to stir or shake) and enjoy!