Roasted Butter Potatoes with Sage and Clementine Zest
recipe

A delicious side dish of perfectly roasted butter potatoes enhanced with the flavors of sage and clementine zest.
Preparation Time: 1 hour 30 minutes
Serving Size: 4-6 servings
Ingredients:
- 1.5 kg peeled potatoes (e.g., Rosamunda)
- Sea salt
- Freshly ground black pepper
- Olive oil
- 1 garlic bulb, separated into cloves
- Red wine vinegar
Seasoning Mix:
- 50 g butter, cut into small cubes
- A bunch of fresh sage leaves, roughly torn
- 1 clementine
Instructions:
1. Peel the potatoes and halve larger ones to ensure even sizes. Rinse with cold water to remove excess starch.
2. Transfer the potatoes to a pot and cover with cold water. Season with salt. Bring to a boil and blanch the potatoes for 6-7 minutes.
3. Drain the potatoes in a colander and let them dry for 2-3 minutes, shaking the colander gently.
4. Spread the potatoes on a baking sheet in a single layer. Drizzle with olive oil, season with pepper and salt. Toss to coat the potatoes evenly.
5. Roast the potatoes at 190°C (375°F) for 30 minutes.
6. Remove the potatoes from the oven and gently crush them with a masher.
7. In a bowl, mix olive oil, sage leaves, garlic cloves, and red wine vinegar.
8. Thinly peel the orange zest from the clementine. Add the seasoning mix, butter cubes, and clementine zest to the potatoes.
9. Return the potatoes to the oven and roast for an additional 40-45 minutes, until golden brown and crispy.
Nutritional Information (per serving):
- Energy: 250 kcal
- Protein: 4 g
- Carbohydrates: 35 g
- Fat: 12 g
- Fiber: 3 g

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