Sage Scented Baked Potatoes Food

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CRISPY GARLIC-SAGE POTATOES



Crispy Garlic-Sage Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Number Of Ingredients 0

Steps:

  • Put a baking sheet on the bottom oven rack and preheat to 375 degrees F. Peel 4 pounds Yukon gold potatoes and cut into wedges. Toss with 1/2 cup olive oil, 6 chopped sage leaves, 2 sprigs sage, 2 teaspoons kosher salt and 1/2 teaspoon pepper. Spread on the hot baking sheet and roast 30 minutes. Stir, then add 8 smashed garlic cloves; continue roasting until golden, about 30 minutes. Increase the temperature to 400 degrees F and cook until crisp, 15 more minutes. Season with salt.

SUNNY'S MOMMY'S SAGE POTATOES



Sunny's Mommy's Sage Potatoes image

Provided by Sunny Anderson

Categories     side-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 8

1 tablespoon butter
2 cups heavy cream
15 fresh sage leaves
2 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 pound russet potatoes, peeled and thinly sliced on a mandolin (or ask GZ to help)
1/8 teaspoon cayenne pepper
1/2 cup grated manchego cheese

Steps:

  • Preheat the oven to 400 degrees F. Coat the bottom and sides of an 8-by-8-inch baking dish with the butter; set aside.
  • In a saucepot on medium heat, add the heavy cream, sage, garlic and a pinch of salt. Bring to a low simmer and cook until the cream becomes fragrant with the scent of sage, about 10 minutes.
  • Layer the potatoes in the prepared dish. Add each slice by overlapping the previous slice by a bit and continue this pattern in a row or create a spiral. Once the first layer is done, sprinkle with a pinch of salt and cayenne pepper. Repeat the next layers by doing the same. Once the layers are complete, strain out the sage leaves and garlic from the heavy cream and pour the cream over the dish. Allow the cream to settle into the dish, picking it up a little bit off the counter, then dropping it to tap the air out. Then, sprinkle with the cheese. Cover the dish with aluminum foil.
  • Lower the oven temperature to 350 degrees F. Bake the potatoes for 45 minutes; remove the cover and bake until the cheese is golden, about 15 more minutes.

ASIAGO AND SAGE SCALLOPED POTATOES



Asiago and Sage Scalloped Potatoes image

Rich, savory scalloped potatoes that you'll want to make again and again! Careful, though - they're far from lowfat. :) Based on a recipe from Food and Wine Magazine.

Provided by Julesong

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

2 tablespoons unsalted butter
2 medium onions, thinly sliced (a mandoline works well for this)
2 teaspoons minced garlic
2 bay leaves
1/4 teaspoon freshly grated nutmeg
coarse salt, divided
fresh ground pepper, divided
1 1/4 cups heavy cream (I use half and half)
1/2 cup milk
1 cup freshly grated aged asiago cheese
1 cup plain breadcrumbs
2 tablespoons extra virgin olive oil
2 1/2 tablespoons chopped fresh sage leaves, divided
2 1/2 lbs medium idaho potatoes, peeled and sliced lengthwise 1/8 inch thick

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large, heavy saucepan, melt the butter; turn temperature to medium high and add the onions, sauté until golden, about 8 minutes.
  • Add the garlic, bay leaves, nutmeg, 1 tablespoon salt, and 3/4 teaspoon freshly ground pepper, stir well and cook for 1 minute, then add the cream and milk and bring to a boil; remove saucepan from the heat, cover, and set stand for 5 minutes.
  • In a medium-sized bowl, toss the grated cheese together with the dry bread crumbs, the olive oil, 1/2 tablespoon of the chopped sage, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground pepper.
  • Locate the bay leaves in the onion mixture and remove them, then add the remaining sage and stir.
  • In a large bowl, gently toss together the sliced potatoes and onion mixture.
  • Spread half of the potato mixture in the bottom of a pan-sprayed (I use an olive oil mister) 2-quart baking dish, then sprinkle 2/3 cup of the bread crumb mixture over the top; spread the remaining potato mixture over, pressing down firmly to pack them down, then cover with remaining bread crumbs.
  • Bake at 400 degrees F for about 1 hour, or until the potatoes are tender and the top is a nice, golden brown (if the potatoes brown too quickly, loosely cover the baking dish with foil).
  • These can be baked up to 5 hours ahead (let stand at room temperature, not in the refrigerator) of serving time then reheated in the oven (preferably, although doing it in the microwave would work in a pinch but the topping won't be crisp if you do so).
  • I found this recipe at Gail's Recipe Swap in 1998 from "peggyor."

ROASTED SAGE POTATOES



Roasted Sage Potatoes image

Sage and onions are aromatic, flavorful enhancements to flaky baked potatoes. This classic dish is a favorite in rural France. This is a recipe I found on about.com french recipes and changed just a bit.

Provided by diner524

Categories     < 4 Hours

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

5 large white potatoes, cut into large chunks
1 cup onion, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried sage
3 tablespoons butter
1/2 cup chicken broth (or could use dry white wine)

Steps:

  • Preheat the oven to 400°F Toss the ingredients together in a shallow roasting pan, cover with foil, and cook, stirring twice, for 45 mins., uncover and bake 15 minutes more until lightly browned.

Nutrition Facts : Calories 137.8, Fat 4.5, SaturatedFat 2.8, Cholesterol 11.4, Sodium 475.6, Carbohydrate 22.6, Fiber 2.4, Sugar 1.8, Protein 2.5

SAGE AND ONION MASHED POTATOES



Sage and Onion Mashed Potatoes image

Slow roasting the potatoes with the onion and sage give them a delicious herb flavor. This is a holiday favorite in our home I'm sure you will enjoy as well.

Provided by - Carla -

Categories     Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

2 1/2 lbs russet potatoes, peeled & cut into 1 inch pieces
2 onions, sliced into thin wedges
1/2 cup vegetable broth
1/4 cup olive oil
1 teaspoon ground sage
salt & freshly ground black pepper, to taste
1/3 cup milk
butter, to taste

Steps:

  • Preheat oven to 450°F.
  • In a greased 3 quart casserole dish, combine the potatoes and onions.
  • In a large glass measuring cup combine vegetable broth, olive oil, sage, salt& freshly ground black pepper; drizzle over the potato and onion mixture and toss to coat.
  • Bake uncovered for 1 hour, or until the vegetables are tender; stirring once or twice as needed.
  • Roughly mash potatoes with a potato masher or with an electric mixer on low speed.
  • Slowly stir in enough milk and butter for the potatoes to reach the desired consistency.
  • Transfer to a serving bowl and enjoy!

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