Side Dish: United States – Southwestern United States (Nevada) – Nevada Sage Roasted Potatoes

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 2 lb (900 g) baby Yukon Gold or red potatoes, halved if large
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (8 g) fresh sage leaves, finely chopped (or more to taste; use Nevada sage if available)
- 3 garlic cloves, minced (approx. 9 g)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tbsp (14 g) unsalted butter, melted
- 1 tsp (2 g) lemon zest (optional, for bright finish)
- 1 tbsp (6 g) fresh parsley, chopped (optional, for garnish)

Instructions

Short Description:
Golden roasted potatoes tossed with fresh Nevada sage, olive oil, and garlic, finished with a touch of butter for a fragrant, earthy side. Crisp outside and tender inside, ideal alongside grilled meats or a Southwestern main.

Regional Notes:
This Nevada variation emphasizes locally foraged or grown sage that has a more resinous, slightly piney aroma compared with garden sage elsewhere; it is used liberally to define the flavor. The preparation is straightforward and dry-roasted to concentrate the herb and garlic flavors rather than stewing the potatoes.

1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment and lightly oil it.
2. Place the halved potatoes in a large bowl and pat dry with a towel so they roast rather than steam.
3. In a small bowl combine the olive oil, chopped fresh sage, minced garlic, kosher salt, and black pepper. Stir to form a loose herb-oil mixture.
4. Pour the herb-oil over the potatoes and toss thoroughly so each piece is evenly coated. Spread the potatoes cut-side down in a single layer on the prepared baking sheet.
5. Roast in the preheated oven for 30 minutes, then use a spatula to turn the potatoes so they brown evenly. Continue roasting until deep golden and crisp at the edges, about 10–15 more minutes (total 40–45 minutes depending on potato size).
6. Remove the sheet from the oven and immediately drizzle the melted butter over the hot potatoes; gently toss or stir to coat. If using, add the lemon zest and toss once more to distribute.
7. Transfer to a serving bowl or platter, garnish with the optional chopped parsley and additional whole or chopped sage leaves if desired, and adjust salt and pepper to taste. Serve hot.