Baby Potatoes with Garlic Butter and Sage
These salty, crispy, irresistible Baby Potatoes with Garlic Butter and Sage 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
- ½ teaspoon Salt
- ½ 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!
