Roasted Lemon & Sage Potatoes
Roasted Lemon & Sage Potatoes
Roasted Lemon & Sage Potatoes
Roasted Lemon & Sage Potatoes

Roasted Lemon & Sage Potatoes

David Venable

David’s Note: These flavorful potatoes complement your Thanksgiving turkey & many other mouthwatering entrées.

Ingredients

  • 4 lbs Yukon Gold potatoes, cut into 6 pieces each
  • 2 Tbsp lemon juice
  • 1 onion, sliced and sauteed to golden brown
  • 1/4 cup olive oil
  • 4 Tbsp butter
  • 3 tsp salt
  • 1 tsp pepper
  • 15–20 sage leaves, chopped
  • 1 lemon, cut in half and then into slices
  • 1/3 cup grated Parmesan
  • 1 Tbsp lemon zest

Preparation

Preheat the oven to 375°F.
Place the cut potatoes in a large pot of salted water. Add the lemon juice and bring to a boil. Cook for about 6 minutes until a knife can just pass through a piece of potato. Do not overcook at this stage. Remove the pot from the heat and drain.
In a large mixing bowl, place the cooked potatoes, onions, olive oil, butter, salt, pepper, and sage leaves. Toss together gently.
Place the potato mixture into an oven-safe casserole dish. Place the lemon slices in with the potatoes distributing evenly.

Cook's Notes

Tip: Save yourself some time & make this side a day ahead, leaving the baking until the day of your dinner.

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