Crispy roast potatoes with sage & caraway
Prep
10 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my absolute favorite ways to serve potatoes, and honestly, it couldn't be simpler. I've been making these crispy roast potatoes with sage and caraway for years now, and they never fail to impress at the dinner table. The whole dish comes together in under an hour, which is perfect for a weeknight meal. Sage is wonderful because it's packed with antioxidants and adds such a lovely earthy flavor, while the caraway seeds bring this subtle warmth that just makes everything feel special. Best of all, it's incredibly budget friendly and uses just basic pantry staples that most of us already have on hand.
Ella x
Ingredients
- 1½ kilosbritish regal white potatoes(peeled and cut into 4-5cm chunks 1 tbsp fine salt)
- 1 tbspfine salt
- 20 gramssage(1/2 leaves roughly chopped)
- 100 mlssunflower oil
- 1 tbspplain flour(or fine semolina)
- 1 tspflaky sea salt
- 1 tbspcaraway seeds(roughly crushed)
Detail level
Instructions
- 1
Put the potatoes in a large saucepan with enough water to cover. Add the fine salt with ½ the sage sprigs. Bring to the boil and bubble for 10-12 minutes, or until the potatoes are tender when tested with a knife. Drain, discarding the sage, then return the potatoes to the saucepan. Set aside for at least 15 minutes to steam dry and cool.
- 2
Meanwhile, preheat the oven to 220ºC, gas mark 7. Pour the oil into a large roasting tin and put in the oven for about 10 minutes. Add the flour and flaky salt to the potatoes and give the pan a shake, so that the potatoes are coated and the edges lightly fluff up.
- 3
Carefully transfer the potatoes to the hot tin, spreading them out. Add the remaining sprigs of sage and roast for 20 minutes. Turn the potatoes, stir in the caraway seeds, then roast for 15-25 minutes, until golden and crispy. Stir in the chopped sage then return to the oven for a final 2-3 minutes. Serve at once.
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