Sage Potato Crisps

I’m not a white potato fan, preferring the gorgeous color, flavor, and nutrition of sweet potatoes, but this sage-flavored potato recipe has me hooked. Taken from 300 Best Potato Recipes (Robert Rose, 2011) by Kathleen Sloan-McIntosh, it joins a tasty selection of potato possibilities, ranging from homey soups to even dessert! Be warned, however, this book is not solely vegan — but there are some naturally vegan potato recipes.

I’m not a white potato fan, preferring the gorgeous color, flavor, and nutrition of sweet potatoes, but this sage-flavored potato recipe has me hooked. Taken from 300 Best Potato Recipes (Robert Rose, 2011) by Kathleen Sloan-McIntosh, it joins a tasty selection of potato possibilities, ranging from homey soups to even dessert! Be warned, however, this book is not solely vegan — but there are some naturally vegan potato recipes.

Sage Potato Crisps (Serves 4)

Ingredients:

• 12 fingerling potatoes, scrubbed

• 1 teaspoon salt plus more for seasoning

• 24 fresh sage leaves

• 1/3 cup olive or canola oil

• Freshly ground black pepper

Directions:

1. Preheat oven to 375 degrees F.
2. Place potatoes in a large saucepan and add boiling water to barely cover. Add salt, cover loosely and bring to a boil over high heat.
3. Reduce heat and cook for 8 to 10 minutes or until potatoes offer some resistance when pierced with a small knife. Drain well. Set aside until cool enough to handle.
4. Slice potatoes in half lengthwise, then press sage leaf onto the cut side of each half.
5. In a baking dish, arrange potatoes cut side up and drizzle with oil. Bake for 15 minutes or until cooked through and golden brown.
6. Using tongs, transfer to a plate lined with paper towels. Season with salt and pepper. Serve immediately.

More Vegan Recipes

Sage Potato Chips
Indian Spiced Parsnips
Vegan Caesar Salad