The best roasted mini potatoes, soft and tender inside with crispy skin, are so simple to make. Dressed in a 10 minute sage butter sauce, they're simply delicious.
700gmini potatoes (baby potatoes/creamer potatoes) (~1 ½ lb)
1tablespoonvegetable oil(notes 1)
¾teaspoonfine sea salt
¼-½teaspoonfreshly cracked black pepper
FOR THE SAGE BUTTER SAUCE
155gsalted butter(5 ½oz)
1clovegarlic, minced
¼cupfresh sage leaves
For best results, always weigh ingredients where a weight is provided
Equipment
Baking sheet
Saucepan
Instructions
ROASTED MINI POTATOES:Preheat the oven to 190C (170C fan forced) / 375F. Line a baking tray with baking paper.
Wash and dry the potatoes, then place them onto the baking tray. Poke each one once with the tip of a paring knife. Add the oil, salt and pepper to the pan and give it all a good mix up. Bake for 50-60 minutes, turning them over halfway through.
SAGE BUTTER SAUCE:Towards the end of the cooking time, make the sage butter sauce. Finely chop 4 of the sage leaves and leave the rest whole.
Melt the butter in a saucepan over medium heat. Let it begin to bubble.
Add the garlic and sage leaves and continue cooking as the butter foams and eventually turns amber in colour. Keep swirling the pan so you can see the colour of the butter - you want to see an amber colour with brown flecks (not black).
SERVING:Remove from heat and mix through the roasted potatoes immediately or transfer to a bowl if you’re still waiting on the potatoes to finish cooking.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.