Roasted Potatoes with Sage and Lemon
Elevate your side dish game with these irresistible Roasted Potatoes with Sage and Lemon—a perfect balance of crispy, golden-brown Yukon Gold potatoes infused with the earthy aroma of fresh sage and the bright, zesty punch of lemon. This easy yet flavor-packed recipe combines tender roasted garlic, a hint of heat from optional red pepper flakes, and a touch of fragrant lemon zest to create a side dish that’s perfect for weeknight dinners or holiday feasts. The potatoes are roasted to perfection at high heat, ensuring a crisp exterior and tender, fluffy interior, all while soaking up the herbal and citrusy goodness. Garnished with fresh parsley for a pop of color and freshness, these roasted potatoes are a versatile, crowd-pleasing classic you’ll love serving hot out of the oven.
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Recipe Information
Ingredients
- 2 lbs Yukon Gold potatoes
- 10 Fresh sage leaves
- 1 Lemon
- 3 tbsp Olive oil
- 3 Garlic cloves
- 1 tsp Kosher salt
- 0.5 tsp Freshly ground black pepper
- 0.25 tsp Red pepper flakes (optional)
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
Wash and scrub the potatoes, then cut them into roughly 1-inch cubes. Pat them dry with a clean kitchen towel or paper towels to remove any excess moisture.
Peel and smash the garlic cloves with the flat side of a knife, keeping them mostly intact to prevent burning in the oven.
In a large mixing bowl, combine the potato cubes, olive oil, kosher salt, black pepper, and red pepper flakes (if using). Toss well to coat the potatoes evenly.
Spread the potatoes in a single layer on the prepared baking sheet. Make sure they are spaced apart to ensure they roast rather than steam.
Tuck the smashed garlic cloves and fresh sage leaves amongst the potatoes. The sage and garlic will infuse the potatoes with their flavors as they cook.
Roast the potatoes in the preheated oven for 30-35 minutes, flipping them halfway through to ensure even browning.
While the potatoes are roasting, zest the lemon using a microplane or fine grater. After zesting, cut the lemon in half and set aside.
When the potatoes are golden brown and crisp on the outside, remove them from the oven and immediately drizzle the juice of half the lemon over them. Sprinkle the lemon zest evenly on top.
Taste and adjust seasoning with additional salt and pepper, if needed.
Transfer the roasted potatoes to a serving dish and garnish with chopped fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 163 mg | 7% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 1.8 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 877 mg | 19% | |
*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.
