Okay, I’ve said it before. Potatoes at Thanksgiving time should be mashed. However, this year, for our healthy goals, we are having them baked. I know, I know. Sacrilege. When I read this recipe I just knew that it would fit in so well with our health conscious goals, plus these potatoes are so pretty! Roasted potatoes with crispy sage leaves, yum. Enjoy.
This recipe is said to serve four people (three slices a piece). If you are having more people simply scale! The sage leaves get all crispy and the potatos get this amazing crust on the edges. You won't miss mashed potatos one bit! Okay, maybe a little. If you want to splurge then feel free to use this recipe!
2 baking potatoes
12 sage leaves
Preheat the oven to 400 F.
Wash your potatoes and slice each potato into 6 slices. Place in a bowl and coat with olive oil and a dash of salt. Place on a baking sheet and roast for 40 minutes.
Coat sage leaves with a little olive oil. Take baking sheet out of the oven. Place one sage leaf on top of each potato slice, then flip over. Cook for 10 more minutes. Serve immediately.