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Roast potatoes with sage and red onion recipe
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6 ratings
Roast your potatoes in rapeseed oil for spuds that are golden and crunchy on the outside and fluffy inside. We’ve added crispy sage and red onion for a seasonal flavour. Give it a whirl this Christmas; everyone will be asking for the recipe! See method
Ingredients
- 1.25kg potatoes, scrubbed (Maris Piper work well)
- 120ml rapeseed oil
- 2 red onions, peeled and sliced into 1cm rounds
- 15 sage leaves
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
2020kj
483kcal
24%
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Fat
26g
37%
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Saturates
2g
10%
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Sugars
4g
5%
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Salt
0.1g
1%
of the reference intake
Carbohydrate 52.8g
Protein 6.7g
Fibre 6.2g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Peel the potatoes and cut in halves, or quarters if they’re big. Keep your peels, if using as suggested in the tip, below.
- Put the potatoes in a large saucepan of water and bring to the boil. Simmer for 10-12 mins until just tender. Drain well and give them a shake in the pan to rough up the sides, then spoon into a baking tray or baking dish. Set aside for 2 mins so they can let off excess steam.
- Drizzle over 100ml oil, toss well and roast in the oven for 25 mins.
- Remove the potatoes from the oven and turn to brown evenly. Add the red onion slices and the remaining oil.
- Return to the oven and cook for another 20-30 mins. For the last 10 mins, add the sage leaves. Cook until the sage leaves are crispy, and the red onions are meltingly tender.
Tip: Roast your potato peels in a few tablespoons of rapeseed oil for 10-15 mins until crispy and golden. Serve alongside the roast potatoes or on their own.
See more Christmas recipes