sage and onion roast potatoes

sage and onion roast potatoes

Sage and onion. What does that conjure up when you read those words?

To me, it means a savoury feast is heading my way. It’s synonymous with stuffing to me, an essential piece of a roast chicken dinner.

Do you know what else is essential? A perfect roast potato. So why don’t we combine the two?

Onion is a great flavour with a roast, but they can catch easily in the searing hot oven and burn, leaving a bitter taste. This two-step technique gives you the taste without risking the burning. Fry the bits and pieces separately, and use the flavoured oil for your roast potatoes. Try it with your next roast, you won’t regret it!

sage and onion roast potatoes

Cuisine English
Servings 4 people


  • 1 kg Maris Piper potatoes peeled and diced to the size of golf balls
  • 1/2 red onion sliced
  • 1 clove garlic minced
  • 10-15 sage leaves shredded
  • 100 ml rapeseed oil


  • Get a large pan of salted water on to boil. Add the potatoes and simmer for 10 minutes or until a knife goes in easily. Drain and allow to sit in the colander for a few minutes to steam dry.
  • Preheat the oven to 200C. While the potatoes boil add the oil to a frying pan on a medium heat. Add the onions and fry gently until soft. Add the garlic and sage and fry for one minute more. Strain the mixture into a bowl. Reserve the solids for later. Add the strained oil to a deep baking tray and heat in the oven for five minutes.
  • Add the potatoes to the oil and toss to coat. Season well. Cook for 45 minutes - 1 hour until crisp, turning every 20 minutes. When crisp and golden remove from the oven and tip the reserved bits from the frying pan in with the potatoes and toss well to combine. Serve with your favourite roast.

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