Roast potatoes with sage and red onion recipe
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- Serves 4
- Takes 1 hr 25 mins
- 483 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 1.25kg potatoes, scrubbed (Maris Piper work well)
- 120ml rapeseed oil
- 2 red onions, peeled and sliced into 1cm rounds
- 15 sage leaves
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Shop ingredientsEach serving contains
- Energy
- 2020kJ 483.0kcal
- Fat
- 26g
- Saturates
- 2g
- Salt
- 0.1g
- Sugars
- 4g
of the Reference intake
Carbohydrate 52.8gProtein 6.7gFibre 6.2g
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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
