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Sage Roasted Potatoes

Sage Roasted Potatoes

Serves: 4 - 6

Wine Pairing:  2012 Gabrielle Collection Juxtaposition

Prep: 15 Minutes Cooking: 65 minutes Total time: 1 Hour, 20 Minutes


  • 2 Lbs. Yellow Potatoes
  • 5 Tbs. GC Napa Valley Orange Olive Oil
  • 6 Cloves of Garlic, Minced
  • 3 Tbs. Kosher Salt
  • 2 Tbs. GC Napa Valley Sage Sea Salt
  • Zest of ½ Orange
  • 1/8 cup Sage, Fresh, julienne


  1. Preheat oven to 425 degrees convection, 450 conventional for crispness.
  2. Place large pot of water on stove and add salt for potatoes.
  3. Peel and chop potatoes into large dice, roughly 1-inch cubes.
  4. Once water is boiling add potatoes to water for 10 minutes until fork tender.
  5. Pour potatoes into a strainer and shake to remove all water and to scuff the edges of the potatoes. This will help make the edges crispy.
  6. Add Minced Garlic, GCNV Sage Sea Salt, and GCNV Orange Olive Oil into a mixing bowl and toss potatoes to evenly season.
  7. Place dressed potatoes into a roasting pan and bake for 45 minutes, or until golden and crisp.
  8. Thinly slice the fresh sage. (Julienne)


Plate on a large serving dish and top with fresh julienne sage and orange zest.


  • 2 Lbs. Yellow Potatoes
  • 6 Cloves of Garlic, Minced
  • 3 Tbs. Kosher Salt
  • 1 Orange for Zest
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