Red Creamer Potatoes Tossed in Sage
Elevate your next meal with this rustic yet elegant recipe for Red Creamer Potatoes Tossed in Sage. Tender red creamer potatoes, boiled to perfection and finished in a buttery skillet with fragrant garlic, are brought to life by the crisp, earthy essence of fried sage leaves. The combination of creamy interiors and golden, crispy edges makes every bite irresistible, while an optional sprinkle of Parmesan cheese adds a savory twist. This easy-to-follow, 35-minute side dish pairs beautifully with roasted meats, poultry, or even a fresh green salad, making it a versatile addition to your dinner repertoire. Perfect for weeknights or special occasions, this dish showcases the comforting flavors of fresh, simple ingredients.
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Recipe Information
Ingredients
- 1.5 pounds red creamer potatoes
- 3 tablespoons unsalted butter
- 10 whole fresh sage leaves
- 1 tablespoon olive oil
- 2 cloves garlic cloves
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly cracked black pepper
- 2 tablespoons optional grated Parmesan cheese
Instructions
Wash the red creamer potatoes thoroughly under cold water to remove any dirt. Leave the skins on for added flavor and texture.
Cut the potatoes into halves or quarters, depending on their size, ensuring that all pieces are relatively uniform for even cooking.
Place the potatoes in a large pot and cover with water. Add a pinch of salt, then bring to a boil over medium-high heat.
Reduce the heat and simmer the potatoes for 12-15 minutes, or until they are fork-tender but not falling apart.
Drain the potatoes in a colander and let them sit for 2-3 minutes to allow excess moisture to evaporate.
In a large skillet, heat 1 tablespoon of olive oil and 3 tablespoons of unsalted butter over medium heat until the butter is melted and begins to foam.
Add the sage leaves to the skillet and fry for about 1-2 minutes, stirring gently until crisp and aromatic. Remove the sage leaves with a slotted spoon and set aside on a plate lined with paper towels.
Reduce the heat to medium-low and add the garlic cloves to the skillet, finely minced or grated. Cook for about 30 seconds, stirring frequently, until fragrant (avoid browning the garlic).
Add the drained potatoes to the skillet, tossing gently to coat them evenly in the butter and garlic mixture. Sprinkle in the kosher salt and freshly cracked black pepper.
Cook the potatoes for 5-7 minutes, turning occasionally, until they develop a light golden crust.
Turn off the heat, transfer the potatoes to a serving bowl, and garnish with the crispy fried sage.
If desired, sprinkle 2 tablespoons of grated Parmesan cheese on top before serving for an extra layer of flavor.
Serve warm and enjoy as a delicious side dish alongside roasted meats, poultry, or a fresh green salad.
Nutrition Facts
Calories |
973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 819 mg | 36% | |
| Total Carbohydrate | 113.3 g | 41% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 8.2 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 3185 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
