Love roast potatoes? Have you tried adding sage to your roasties? It makes them taste even more incredible. These sage roast potatoes are perfectly crispy on the outside with fluffy insides and a lovely herby taste. Perfect for a roast dinner or as part of your Christmas Day spread. Suitable for vegetarians and vegans.
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We are huge roast potato fans in our house. One of my kids asks for them literally every time I ask what she fancies for dinner.
Delicious as they are they do take a little time to make so I tend to save them for special occasions. When I do take the trouble to make roasties I like to add some herbs to give them an even better flavour. Last year I brought you rosemary roast potatoes - this year it’s sage's turn to star.
These sage roast potatoes are so tasty. The sage leaves give them a gorgeous flavour and they’d be equally at home with any Sunday roast or for Christmas Day.
How difficult are sage roast potatoes to make?
Roast potatoes aren’t actually that hard to make but you do need to follow the steps below and give them plenty of time.
As long as you parboil them, preheat your oil and remember to turn them regularly you should end up with perfectly crispy, delicious roast potatoes.
What should you serve with sage roasted potatoes?
There are so many options! Here are some of my favourites:
- Chestnut and cranberry nut roast
- Parsnip wellington
- Balsamic Brussels sprouts
- Easy Christmas red cabbage (on my other blog Sneaky Veg)
- Parsnip, chestnut and sage nut roast (on my other blog Sneaky Veg)
- Vegan gravy
- Roast parsnips
- How to make the ultimate vegan Christmas dinner
If you like this you might also like these Christmas vegetable side dishes.
Looking for a good vegan cookbook? Here are 15 of the best vegan cookbooks.
What ingredients do you need to make sage roasted potatoes?
Full ingredients list, quantities and recipe in recipe card below.
For perfect roast potatoes look out for Maris Piper potatoes. King Edwards and Desiree potatoes are also good options (see below for more about this). However you can use any white potatoes to make roast potatoes so if you have another variety available use these. To help them turn nice and fluffy give them a shake in the pan once they’ve been parboiled and drained (see recipe card below).
Use eight - ten fresh sage leaves, freshly picked if you have them in your garden. Remove from the stem and wash before adding to the pan with the potatoes.
Sea salt is my preferred salt to use when making roast potatoes - it adds a delicious flavour.
People have wildly differing opinions about which oil or fat to use for roast potatoes. Some people prefer olive oil - it has a lower smoke point but can still be used for roasting. But my preference is for sunflower oil which makes for lovely crispy roast potatoes without a dominant flavour.
What potatoes are best for roasting?
Many people prefer to use Maris Piper potatoes for roasting.
Maris Pipers give a lovely fluffy inside and a beautifully crispy outside, which is why they’re so popular. King Edward or Desiree potatoes are also good.
But if you have one of those bags of potatoes from the supermarket called “white potatoes” you can use those too - I often do.
Can you freeze this recipe?
Roast potatoes can be frozen after the parboiling stage. Allow to cool and freeze on a lined tray. Once frozen transfer to a freezer bag or container - freezing on a tray first will stop them from sticking together.
When you’re ready to roast them, heat the oil as per the recipe below and add the frozen potatoes. Proceed with the recipe but you may need to increase the cooking time.
More sage recipes you might like
Here are some more vegan recipes that use sage (links to external sites):
- Vegan gravy with sage
- Butternut squash and sage soup
- Baked pumpkin risotto with sage
- Parsnip, chestnut and sage nut roast
- Roast seitan turkey
- Roasted squash with hazelnut sage pesto
- Sage and onion stuffing
- Vegan stuffing balls
How to make sage roasted potatoes
If you have made this recipe and loved it please consider leaving a comment and rating below.
Please do not reproduce this recipe without permission.
Sage roast potatoes
- 1 kg potatoes
- 8-10 sage leaves
- 1 teaspoon sea salt
- Sunflower oil - 5mm layer in the roasting pan
- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Peel your potatoes and cut into quarters (if small cut into halves instead).
- Put the chopped potatoes into a pan of cold water. Parboil - bring to the boil, reduce the heat and cook until just starting to soften.
- While your potatoes are parboiling, pour a 5mm deep layer of sunflower oil into your roasting tin and put in the oven to get hot.
- Once just soft drain your potatoes and return to the saucepan. Shake the saucepan gently so the potatoes hit the sides of the pan.
- Carefully remove the roasting tin from the oven and place the potatoes into the oil - take care as the oil will be very hot.
- Add 8-10 sage leaves and some sea salt and gently mix.
- Replace the tray in the oven for 20 minutes. Take it out, carefully turn each potato over and put back in the oven for a further 20 minutes. Repeat once more and roast for a final 20 minutes.
- Serve on Christmas Day or with a roast dinner.
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