Thursday, April 26, 2012

Roasted Potatoes with Sage

Potatoes are one of the loves of my life. They are always there for me - comforting, soothing, available, and lovely, no matter what kind of day I've had or how poor my behavior may have been. Also, they are packed with lots of nutrition, so do not let the low carb folks scare you away from them, potatoes are a force to be reckoned with, and for good reason!

These lovelies were on Stacey Snacks more than a year ago and heaven's knows why it took me so long to make them. Super easy and delicious, Stacey claims that this style of potato originated in a Swedish hotel called the Hasselbacken, thus their name of Hasselback potatoes. I'll take her word for it.

Sage leaves were what I had and they were delicious. You could easily slip other herbs in between the slices - fresh oregano, thyme, marjoram - go wild.

Roasted Potatoes with Sage (from Stacey Snacks)

1-2 potatoes per diner, thin skinned white or red potatoes
fresh sage leaves
olive oil

Preheat oven to 425 degrees. Place each potato on a large spoon (soup or serving) and using a sharp knife make even cuts down to the spoon, so as not to cut all the way through the potato. Insert sage leaves in slices and place in baking dish. Drizzle olive oil over potatoes and season generously with salt and pepper. Bake for 40 minutes or until tender. Serve immediately.


Recipes currently inspiring me:

Swordfish with Smoked Paprika at Simply Recipes
Chicken Pozole Rojo at Honey From Rock
Chard-Lentil Shepherd's Pie with Onion Gravy at Eats Well With Others

1 comment:

Reeni said...

These are simply delicious Kirsten! Potatoes and herbs were made for each other. Hope you're weekend is wonderful! xoxo