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Lemon and Sage Potatoes

Fondant potatoes served with a zesty sage butter sauce.
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Print Recipe
Total Time75 Mins
Prep Time30 Mins
Cook Time45 Mins
ServingsServes 12
Potato Type: Yellow
Cuisine: American
Prep Method: BakedPan Fried

Dish

Side Dish

Prep Time

30 Mins

Cook Time

45 Mins

Serving

Serves 12

Description

Fondant potatoes served with a zesty sage butter sauce.

Ingredients

  • 2.2 lbs. (1000 g) Yellow Potatoes
  • 2 tbsp (30 ml) Vegetable Oil
  • 3 tbsp (42 g) Butter
  • 4 each (12 g) Whole Garlic Cloves
  • 6 each (5 g) Sage Leaf
  • ¾ cup (180 ml) Vegetable Stock
  • ¼ cup (60 ml) Lemon Juice
  • 1 tsp (2 g) Lemon Zest
  • 1 tbsp (17 g) Salt
  • ½ tbsp (7 g) Ground Black Pepper

Preparation

  1. Gather all ingredients and equipment.
  2. Preheat oven to 425°F (218°C).
  3. Slice potatoes on each side lengthwise to create a thick plank and using a metal ring cutter or round cookie cutter, stamp out yellow potatoes to form a puck-like shape. Then hold in cold water.
  4. In an oven-safe, nonstick, frying pan or skillet, turn on the heat to medium-high, and add vegetable oil and brown potatoes on each side 2-3 minutes.
  5. Then add butter, garlic, and sage, using a spoon baste potatoes, until butter lessens in bubbling, and it smells nutty and starts to brown about 1-2 minutes.
  6. Then add stock, lemon juice, and lemon zest, using a wooden spoon slowly whisk to remove caramelized bits from the bottom of the pan. Then cover pan with aluminum foil and place potatoes in the oven and roast for 30 minutes.
  7. Remove potatoes from oven and let cool slightly and serve.

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Nutrition Facts Per Serving

Calories

310

Fat

10g

Sodium

1220mg

Cholesterol

15mg

Carbohydrates

55g

Fiber

2g

Protein

5g

Potassium

26mg

Sugar

3g

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