Recipe: Roasted Potatoes with Browned Butter, Sage & Garlicky Chives Micro-herbs

Author: Allie, Customer Happiness Manager

Prep Time: 15 minutes

Cook Time: 25 minutes

Makes: 6 servings

The potato is such a versatile veggie, so it’s time to change it up! Browned butter, fried sage leaves, and Hamama’s fresh garlicky chives micro-herbs are sure to make your potato side dish a total showstopper on the dinner table.

• 6-8 large red potatoes, washed & cubed (the smaller you make the cubes, the faster they will cook. Cooking time will depend on the size of the cubes!).
• 2 tbsp of Hamama olive oil 
• 1 tsp garlic powder
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 8 fresh sage leaves, divided
• Mince 3 leaves
• Keep 5 whole
• 2-3 tbsp butter
• Hamama garlicky chives micro-herbs

1. Preheat oven to 400ºF

2. In large bowl, toss cubed potatoes, about 3 sage leaves (minced), enough olive oil to coat the potatoes, garlic powder, and salt/pepper to taste.

3. Place the potatoes on a sheet pan and roast in the oven for about 25-35 minutes, or until golden brown. Turn potatoes at least once during the roasting period.

4. While the potatoes roast; in a sauté pan, gently melt butter over medium heat. Once butter melts and starts to bubble, add the rest of the sage leaves. Fry sage leaves on both sides, until crispy and until the butter starts to brown. Keep an eye on the butter as you fry the sage & the butter browns, as you don’t want it to burn.

5. Take butter off heat when it is golden brown (under the foam it should be a deep caramel color with a nutty aroma).

6. Toss the roasted potatoes with the brown butter and fried sage leaves. Taste for seasoning & add more salt if needed.

7. Top with fresh Hamama garlicky chives micro-herbs and serve immediately.

*Pro-Tip: If you have any leftovers, these are so good the next day with eggs!