Sage Roasted Potatoes with Shallots and garlic Print Email

3 tablespoons Butter
3 tablespoons Olive Oil
1/4 cup Fresh Sage; chopped
4 lb Medium-size Red Potatoes; cut in half
1 teaspoon Dried Sage
Kosher Salt and Pepper to taste
4-5 unpeeled cloves of garlic
16 Shallots, peeled and halved

Preheat oven to 425-F degrees. Melt butter with olive oil and fresh sage in small saucepan over medium heat until the butter simmers and is well flavored with sage, usually about 4 minutes. Toss prepared red potatoes with the dried sage and two tablespoons of the sage butter in bowl. Sprinkle with salt and pepper. Potatoes should be well oiled. Transfer potatoes to 2 baking sheets and bake for 15 minutes, cut side down.

Toss shallots in same bowl with one tablespoon of sage butter. Season with salt and pepper. Divide shallots and garlic cloves between baking sheets. Flip the potatoes and roast until potatoes and shallots are tender and golden, about 15 minutes longer. If desired, transfer potatoes and shallots to large serving bowl. Pour remaining sage butter on top, re-heating in the microwave if butter has congealed. Toss gently, season with salt and pepper, and serve warm.

*Note, and variation: substitute fresh rosemary and dried rosemary for the sage and change the name to Rosemary Roasted Potatoes with Shallots.