Equipment
Ingredients
Main Ingredients
- 600 g yukon gold potatoes, unpeeled, cut into 2.5cm cubes
- 30 ml extra virgin olive oil
- 4 garlic, smashed and roughly chopped
- 10 g fresh sage, roughly chopped
- 5 g kosher salt
Nutrition (per serving)
Method
Preheat oven to 220°C (425°F). Place a bare baking sheet in the oven while it preheats to ensure a crispier potato skin upon contact.
In a large mixing bowl, toss the cubed potatoes with the olive oil, smashed garlic, chopped sage, and kosher salt until evenly coated.
Carefully remove the hot baking sheet from the oven. Spread the potato mixture in a single, even layer on the hot baking sheet, ensuring the pieces are not overcrowded.
Roast the potatoes in the preheated oven for 40 to 45 minutes, using a spatula to flip them halfway through the cooking time. They are done when the exterior is highly textured and browned.
Remove the potatoes from the oven and let them rest on the baking sheet for 5 minutes before serving. This brief resting period allows the exterior crust to fully set.
Chef's Notes
- Preheating the baking sheet is a crucial technique for achieving a superior crust on the potatoes. The immediate burst of high heat sears the exterior starch.
- Yukon Gold potatoes are highly recommended for their naturally buttery flavor and perfectly balanced moisture and starch content, yielding both a crispy exterior and fluffy interior.
- If using older garlic, slice the cloves in half and remove the green sprout from the center to prevent a sharp, bitter flavor from overpowering the earthy sage.
- For an extra layer of fresh flavor, reserve half of the fresh sage and toss it raw with the hot potatoes immediately after they come out of the oven.
Storage
Refrigerator: 4 days — Store in an airtight container.
Reheating: Reheat in an oven or air fryer at 200 degrees Celsius for 5 to 10 minutes to restore crispness.
