Potatoes with Crispy Sage

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Potatoes with Crispy Sage

 

 

800 g (28 oz) desiree potatoes, thinly sliced lengthways

600 g (21 oz) orange sweet potato, peeled, thinly sliced

1/4 cup olive oil

1 bunch sage, leaves picked

1/2 cup chopped fresh flat-leaf parsley leaves

 

 

1. Preheat a barbecue plate or chargrill on medium.

 

2. Preheat oven to 160 C (320 F) or 140 C (285 F) fan-forced.

 

3. Line a large baking tray with baking paper.

 

4. Place potatoes in a bowl. Drizzle over 2 tablespoons oil. Toss to

coat.

 

5. Cook potatoes, in batches, for 3 to 4 minutes each side or until

tender. Transfer to prepared tray. Place in oven to keep warm.

 

6. Combine sage and remaining oil in a bowl. Cook on barbecue plate,

turning, for 2 to 3 minutes or until crisp.

 

7. Place potatoes in a bowl. Top with sage and parsley. Season with

salt and pepper. Toss to combine. Serve.

 

 

 

TIP: For an extra flavour boost, drizzle 4 teaspoons lemon juice over

potatoes just before serving.

 

 

 

Serves 8.