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close up shot of sage roast potatoes in bowl

Sage roast potatoes

Delicious sage roasted potatoes that go perfectly with any roast dinner. Ideal for Christmas Day. Suitable for vegans.
Course Side Dish
Cuisine British
Keyword sage roast potatoes
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Servings 4 people
Calories 193kcal


  • 1 kg potatoes
  • 8-10 sage leaves
  • 1 tsp 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.


Calories: 193kcal | Carbohydrates: 44g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 596mg | Potassium: 1053mg | Fiber: 6g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 49mg | Calcium: 31mg | Iron: 2mg