At a Glance
- Potato Type: Fingerling
- Prep Method: Baked
- Special Requests: Gluten Free
- Yield: 4
- Ready Time:
Recipe By: United States Potato Board
Ingredients
- 12 small fingerling potatoes (about 1 pound)
- 24 fresh sage leaves
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
Preparation
Heat oven to 400F. In saucepan, bring potatoes to boil in 2 inches water. Reduce heat and simmer 5 minutes; drain. When cool enough to handle, cut in half lengthwise. Press 1 sage leaf onto cut side of each potato half. Pour oil into shallow roasting pan. Place potatoes in pan, cut sides down, in one layer. Roast 20 minutes or until potatoes are tender and golden brown. Drain on paper towels; sprinkle with salt. Serve hot or at room temperature. Serves 8 as appetizer, 4 as side dish.
