garlic and sage crispy potatoes

  • 1kg chat (baby) potatoes
  • ½ cup (125ml) olive oil 
  • 1 head garlic, cloves separated 
  • sea salt flakes 
  • 20 sage leaves 
  • malt vinegar, to serve
  1. Preheat oven to 220ºC (425ºF). Place potatoes in a saucepan of cold, salted water, bring to the boil and cook for 20 minutes or until cooked through. Drain and squash with the back of a spoon.
  2. Place the oil and garlic on a baking tray and cook for 5 minutes or until hot. Add the potatoes and salt and cook for 15 minutes. Turn and cook for a further 10 minutes. Add the sage and cook for 5 minutes or until crispy. Serve with malt vinegar.
RATE THIS RECIPE:
Reader ratings (3.50) 321501
donna hay team

Mitsuko, this will serve 4-6 people. The DH team.

Mitsuko Snijders

how many does this serve?

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