Easy and Delicious Crispy Sage Roasted Potatoes

Your perfect side dish for the Fall is here with these Sage Roasted Potatoes!

​Fresh sage crisps up on these creamy potatoes for the perfect side dish bite.

So whether you need something to go with a festive meal or just a weeknight dinner, these roasted potatoes are for you.

This recipe uses warming sage just like in my other holiday recipes, Make Ahead Sausage Stuffing and Butternut Squash Crostini Appetizer with Crispy Sage, for a delicious flavour. It’s one of my favorite herbs to use in recipes to make during the holidays!

You don’t need to boil or do any other prep to the potatoes before making this easy recipe.

Why you’ll love these sage roasted potatoes

• Sage combined with olive oil and butter gives these potatoes a warming, buttery flavour that is hard to beat.
• Using smaller, mini creamer potatoes allows for a shorter cooking time.
• The potatoes are crispy on the outside and nice and creamy on the inside.
• It’s a one-pan side dish that goes with so many main dishes like roast chicken, beef and turkey.
• I think these potatoes will be a go-to side dish for you.

Ingredients needed to make these roast potatoes

Potatoes: Smaller, creamer potatoes (also known as new potatoes or baby potatoes) are perfect for this recipe because they cook quickly.

Olive oil and Butter: A match made in heaven to give these potatoes a golden colour, olive oil and melted unsalted butter are a must for this recipe.

Fresh Herbs: Fresh sage is known to have fresh pine and citrus notes, fresh sage leaves go beautifully with Fall and Winter season recipes.

Seasonings: garlic powder, kosher salt & black pepper are the most important for seasoning along with the sage.

How to make this great side dish

Step 1: Pre heat oven to 425F. Line a large baking sheet with parchment paper.

Step 2: In a small bowl mix together olive oil, melted butter, salt, pepper and garlic powder. Then stir in minced sage leaves.

Step 3: Pour potatoes on the large pan and toss together the potatoes with the olive oil and butter mixture, being sure all the potatoes are coated. Spread the potatoes out in a single layer on the pan, making sure there is a bit of space between the potatoes to ensure they get crispy while they cook.

Step 4: Roast 35-45 minutes until fork-tender and edges of the potatoes are turning golden brown. The timing will depend on the freshness of the potatoes. Taste and season with more salt and pepper if desired and serve warm!

Expert Tips for making the best roasted potatoes recipe

• Don’t crowd the potatoes on the baking sheet. Make sure to use a large roasting pan so there is space between potatoes when roasting. You’re more likely to get crispy potatoes instead of steaming them if they’re too close together on the pan.
• Make sure potatoes are chopped in similar sized pieces. In this recipe using small potatoes, chopping the potatoes in half works. But if you use another kind of potato like a Yukon Gold potato, try to cut them into 1 inch pieces.
• Use parchment paper. ​ Parchment paper helps to crispy up the potatoes when baking BUT make sure to use a brand that can withstand 425F oven temperature.

Common Questions

Can I use another type of potato?
YES! If you want to use a different type of potato I’d recommend using Yukon gold potatoes cut into 1 inch pieces. I would not recommend using russet potatoes for this recipe.

Will the potatoes reheat well if made ahead of time?
I recommend making the recipe and eating the potatoes as soon as they’re made. However, you can make a few hours ahead then reheat in the oven at 400F, covered with tin foil for about 15 minutes and then take the tinfoil off for 5 minutes to recrisp the potatoes. I would not recommend reheating the potatoes in the microwave.

Can I use dried sage instead of fresh sage?
I would highly recommend using fresh sage! The fresh sage sort of turns into crispy sage as the potatoes cook and brings a different flavour than if you were to use dried sage.

Would this recipe work with sweet potatoes? 
I haven’t tested this recipe with sweet potatoes but I think the flavours would work well. If you do try this with sweet potatoes make sure to peel the potatoes first and then cut them into cubes. They may also need a bit longer baking time than the original recipe.

​Can I use another herb instead of sage?
I know sage isn’t for everyone so if needed, you can substitute with fresh rosemary.  I would estimate about 1-2 tbsp fresh minced rosemary.

These roasted potatoes go well with so many holiday recipes and easy weeknight dinners.

Here are more delicious recipes to pair these sage potatoes with:

Easy Lemon & Herb Butter Roasted Turkey

Easy Healthy Baked Lemon Chicken

Easy Sheet Pan Roasted Chicken with Vegetables

How to store these potatoes

If you have leftovers, store in the fridge in an airtight container for up to 3 days.  Reheat in the oven at 400F, covered with tin foil for about 15 minutes and then take the tinfoil off for 5 minutes to re-crisp the potatoes.

More side dish recipes to love from the blog:

Sheet Pan Roasted Carrots, Brussels Sprouts and Potatoes

Sweet Potato and Cheddar Drop Biscuits

Baked Parsnip Fries with Garlic Yogurt Dip

Honey Butter Roasted Carrots and Radishes

Brussels Sprouts and Kale Salad