Today, I take the humble, understated, perhaps even dull potato and turn it into something glorious that you will be proud to serve at dinner! This is my salty, crispy, irresistible Sage Butter Potatoes Side Dish Recipe! The potato is truly one of the most iconic comfort foods. It’s filling, warm, creamy, and always available! But this recipe uses small creamer potatoes, cut in halves, then seared in olive oil in a skillet, then finished in a delectable buttery sauce flavored with just a little salt and ground black pepper, garlic, and sage. Yup, buttered potatoes are where it’s at on your Fall dinner table.
EASY SAGE BUTTER POTATOES RECIPE!
That’s right, this one is super easy! Just halve the potatoes, sear in a pan, make the sage butter sauce.
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RECIPE EQUIPMENT NEEDED
For this easy recipe, you just need a large skillet/frying pan for making the veggies and curry sauce. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.
Mincing garlic is made super easy with a Garlic Press.
WHAT ARE CREAMER POTATOES?
Creamer potatoes are small waxy potatoes that come in red and yellow varieties. They taste the same regardless of the skin color. The skin of creamer potatoes is very thin and doesn’t need to be removed. While they do not oxidize as fast as a russet potato, you will want to store them in cold water in the fridge if you cut them more than a couple hours prior to cooking.
RECIPE PREP-AHEAD STEPS FOR SAGE BUTTER POTATOES
We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)
Cut the potatoes in half the longest side for more surface area.
Thinly slice the sage leaves. Mince the garlic.
COOK YOUR SAGE BUTTER POTATOES
Preheat large pan on high heat, then turn to medium, add olive oil, then potatoes cut side down. Turn heat back to high and cook for 3-5 minutes until browned crust has formed. You may need to do in 2 batches.
Once all potatoes are seared, add them all to the pan (if seared in batches) and then add 1 tablespoon of the butter and stir to melt. Cover the pan and cook for 10 minutes on low heat.
After 10 minutes, remove the cover and test a potato with a fork to see if soft. If not, cover and cook for another 4-5 minutes.
If done, add the remaining butter, minced garlic, and sage. Stir to melt the butter and cook over low heat for a final five minutes.
RECIPE FAQS
How early can I cut the potatoes before cooking?
You can cut them and let them sit out up to 2 hours prior to cooking. If more than 1-2 hours, you will want to store them in the fridge in cold water to prevent them from oxidizing. While creamer potatoes are waxy and do not oxidize as fast as a russet potato, you will want to store them in cold water in the fridge if you cut them more than a couple hours prior to cooking.
Can I cook this recipe ahead and reheat it?
Yes, although they may lose their crispiness after cooling in the fridge. To re-crisp them, you can reheat them in a skillet on medium-high heat with a little olive oil. Or add them to an oven safe skillet and reheat in the oven at 350 F degrees for 20 minutes.
What to do with leftovers?
Potato Salad, potato salad, potato salad!!! That’s right, these are amazing in a Loaded Potato Salad with spinach and bacon or in a healthier Edamame and Harissa Potato Salad.
ENJOY! 😍 Carrie
Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!
Sage Butter Potatoes Recipe
These salty, crispy, irresistible Sage Butter Potatoes are a perfect side dish for any easy family weeknight or elegant guest dinner! This recipe uses small creamer potatoes, cut in halves, then seared in olive oil in a skillet and finished in a delectable buttery sauce flavored with just a little salt and ground black pepper, garlic, and sage. Delicious and so EASY to make!
Ingredients
- 1.5-2 pounds Creamer Potatoes (red, yellow, or mixed)
- 1 tablespoon Extra-virgin olive oil
- 2 Tablespoons Fresh sage, sliced
- 4 Tablespoons Salted Butter
- 1 clove Garlic, minced
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground black pepper
Instructions
Prep-Ahead Steps
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Cut the potatoes in half the longest side for more surface area
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Thinly slice the sage leaves. Mince the garlic.
Cooking Steps
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Preheat large pan on high heat, then turn to medium, add olive oil, then potatoes cut side down. Turn heat back to high and cook for 3-5 minutes until browned crust has formed. You may need to do in 2 batches to fit all of the potatoes face-down.
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Once all potatoes are seared, add them all to the pan (if seared in batches) and then add 1 tablespoon of the butter and stir to melt. Cover the pan and cook for 10 minutes on low heat.
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After 10 minutes, remove the cover and test a potato with a fork to see if soft. If not, cover and cook for another 4-5 minutes. If done, add the remaining butter, minced garlic, salt, pepper, and sage. Stir to melt the butter and cook over low heat for a final five minutes. Serve and enjoy!
