Pan Roasted Potatoes with Sage
These pan roasted fingerling potatoes are tender inside and crispy outside. Garlic, onion and sage add extra yumminess, and it's easy to make.
Yield
4 servingsPrep
5 minCook
25 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
potatoes
fingerling or red new potatoes, washed |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | each |
yellow onion
halved and thinly sliced |
|
| 2 | cloves |
garlic
or to taste, minced |
|
| 10 | each |
sage leaves
whole |
*
|
| 1 | x |
red pepper flakes
to taste, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
potatoes
fingerling or red new potatoes, washed |
|
| 15 | ml |
olive oil
|
|
| 1 | each |
yellow onion
halved and thinly sliced |
|
| 2 | cloves |
garlic
or to taste, minced |
|
| 1E+1 | each |
sage leaves
whole |
*
|
| 1 | x |
red pepper flakes
to taste, optional |
*
|
Directions
Cover the potatoes with salted cold water in a large pot.
Bring to boil over high heat and cook for about 8 minutes until fork tender.
Transfer into a colander and run under cold water, drain and set aside.
Heat olive oil in a large nonstick skillet over medium high until hot.
Add the onions and garlic, stirring often, and cook until onions start to brown and soft about 8 minutes.
Stir in the sage leaves, and cook for another 2 to 3 minutes until wilted.
Add the boiled potatoes into the skillet.
Cook until the potatoes are browned and heated through about 5 minutes or more.
Serve warm.
