Garlic Roast Potato Sage Wreath (Print Version)
Crispy golden potatoes with garlic and sage, arranged in a beautiful wreath shape for festive gatherings.
# What You Need:
→ Potatoes
01 - 3.3 lbs Yukon Gold or Maris Piper potatoes, peeled and cut into 1-inch chunks
→ Flavorings
02 - 4 tbsp olive oil
03 - 3 tbsp unsalted butter, melted
04 - 6 garlic cloves, crushed
05 - 15 fresh sage leaves, finely chopped
06 - 1 tsp sea salt
07 - 0.5 tsp freshly ground black pepper
→ To Finish
08 - 10 small fresh sage leaves, whole
09 - 1 tbsp olive oil
# Preparation Steps:
01 - Preheat the oven to 430°F. Line a large baking tray with parchment paper or a silicone mat.
02 - Place the potato chunks in a large saucepan. Cover with cold, salted water, bring to a boil, and simmer for 7–8 minutes until just tender but not falling apart. Drain well and let steam dry for 2 minutes.
03 - Return drained potatoes to the pan. Add olive oil, melted butter, crushed garlic, chopped sage, salt, and pepper. Toss gently to coat the potatoes evenly.
04 - Arrange the potatoes in a wreath shape on the prepared baking tray, leaving a hole in the center. Press together gently to maintain the ring shape.
05 - Roast for 35 minutes, turning the potatoes halfway through for even browning.
06 - After 35 minutes, gently press the potatoes together again if needed. Brush the wreath with the remaining olive oil and scatter the whole sage leaves on top.
07 - Roast for an additional 15–20 minutes until the potatoes are crisp, golden, and fragrant.
08 - Carefully transfer the wreath to a serving platter and serve hot.
# Expert Advice:
01 -
- The wreath shape makes an instant centerpiece without any special skills
- Parboiling ensures fluffy interiors while the high heat creates irresistible crispy edges
02 -
- Letting potatoes steam dry after draining is crucial for getting them crispy instead of soggy
- The wreath will naturally spread as it roasts, so dont panic about pressing it back together midway
03 -
- Toss parboiled potatoes in a tablespoon of polenta or semolina before roasting for extra crunch
- Use a pastry brush to get oil into all the nooks and crannies when finishing the wreath