Try this Shallot And Sage Roasted Potatoes recipe, or contribute your own.

Still searching for what to cook ?

Name: Shallot And Sage Roasted Potatoes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10
Cuisine: American
Ingredients: 6 tb Butter; (3/4 stick); 4 lb Medium-size Red Potatoes;; 1/4 c Fresh Sage; chopped; 16 Shallots; peeled and halved; 1 ts Dried Sage; salt and pepper to taste

Find the most delicious recipes here

INGREDIENTS

6 tb Butter; (3/4 stick)
4 lb Medium-size Red Potatoes;
1/4 c Fresh Sage; chopped
16 Shallots; peeled and halved
1 ts Dried Sage
salt and pepper ; to taste

To 12

INSTRUCTIONS

Preheat oven to 375-F degrees. Cook butter 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. Transfer potatoes to 2 baking sheets and bake for 20 minutes. Toss shallots in same bowl with one tablespoon of sage butter. Season with salt and pepper. Divide shallots between baking sheets. Roast until potatoes and shallots are tender and golden, turning occasionally, about 35 minutes longer. 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. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day on Nov 14, 1999, converted by MM_Buster v2.0l.

NOTES

Alert editor

Shallot And Sage Roasted Potatoes

6 tb Butter; (3/4 stick)
4 lb Medium-size Red Potatoes;
1/4 c Fresh Sage; chopped
16 Shallots; peeled and halved
1 ts Dried Sage
 salt and pepper to taste

Preheat oven to 375-F degrees.    Cook butter 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. Transfer potatoes to 2  baking sheets and bake for 20 minutes.    Toss shallots in same bowl with one tablespoon of sage butter. Season with  salt and pepper. Divide shallots between baking sheets. Roast until  potatoes and shallots are tender and golden, turning occasionally, about 35  minutes longer.    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.    Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day  <recipe-a-day@bignetwork.com> on Nov 14, 1999, converted by MM_Buster  v2.0l.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 To 12 (182g)
Recipe Makes: 10 To 12

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 15.5mg		1 %
Potassium 0.8mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

BigOven Pro required

Eat healthier with nutrition info.

Calories, carbs, protein, sodium, fiber and more - easily calculate from any recipe.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this week

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

MORE IDEAS

Potato: Lyonnais potato cake

by knooks

Potato Pancakes or Potato Cakes

Potato Casserole

by shanak

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!