Herb Roasted Potatoes

Anne Burrell

Recipe courtesy Anne Burrell

Show: Secrets of a Restaurant ChefEpisode: The Secret to Pollo Al Matone

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 12 Reviews
Total Time:
45 min
Prep
5 min
Cook
40 min
Yield:
4 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

Directions

Preheat oven to 400 degrees F.

Cut the potatoes into halves or quarters, as long as they are all about the same size.

Place the potatoes in a large bowl and add the garlic, sage, and crushed red pepper. Generously sprinkle with kosher salt and olive oil. (The potatoes will absorb a lot of oil and salt; they will taste bland if we don't go big here.)

Lay the potatoes in a single layer on a sheet tray and roast in the preheated oven for 20 to 30 minutes. Check the potatoes halfway through the cooking process to rearrange so the potatoes will have even cooking time and get evenly browned. The potatoes should be nice and brown and really well flavored. Transfer to a serving bowl and serve.

Hot potato!

Print Recipe

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

Newest Ratings and Reviews

Read all 12 reviews

  • on July 28, 2011

    Flag

    We loved these! We've made potatoes similar to this many times but these were excellent! My husband said he could eat them every night. I'm not sure if it is the sage or the olive oil but they has crispy edges and were very tasty.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 22, 2011

    Flag

    I tried this recipe tonight for the first time and found it quite simple and satisfying. Anne is not lying when she says to go big on the olive oil and the salt; when I tasted my end result, I felt like I was sampling my own efforts on "Worst Cooks in America" and could almost feel the look from her for not being liberal enough on my seasoning. My recommendation: whatever you think is enough, do more. I don't think you'll be disappointed. I will definitely make this again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 15, 2010

    Flag

    Very, very good. Loved these. I had tried to make potatoes like these before, but they never had much flavor. These are full of flavor. Great recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2012 Television Food Network G.P. All rights reserved.