Vegan Buttery Sage and Garlic Roasted Potatoes
Cook together. Feast together.
Let these potatoes be the Thanksgiving centerpiece.
With all the planning, effort and creative energy I put into Thanksgiving, my girls have suggested the last couple of years that I simplify the menu. The funny thing is, when I say ok, we’ll cut out these rolls or this type of pie, it always turns out that that’s somebody’s favorite. So, it’s a good conversation, but we haven’t cut back on the menu yet.
Several times I’ve offered to cut out mashed potatoes from the lineup. But that’s Rebel’s favorite. And you know, it just wouldn’t be Thanksgiving without mashed potatoes.
This year we’ve got an extra dilemma because Rebel wants to make these amazing roasted potatoes. And also have mashed potatoes. Not sure how that will work out, but these roasted potatoes are that good that we might consider skipping mashed potatoes this year. We’ll settle for whipped sweet potatoes.
We chose to use Yukon gold potatoes, which are naturally buttery in flavor. Then there’s a lot of garlic and some shallots (always a great Thanksgiving touch), and the fresh sage leaves make this a perfect addition to the turkey feast or any holiday meal.
~ Lee
Vegan Buttery Sage and Garlic Roasted Potatoes
ingredients:
- 3 to 3.5 lbs or 11 to 12 organic Yukon Gold potatoes
- 1 stick vegan margarine, melted
- 5 garlic cloves
- 2-3 medium shallots
- 1-2 tablespoons chopped sage leaves and a few whole leaves
- Salt and pepper to taste
instructions:
How to cook Vegan Buttery Sage and Garlic Roasted Potatoes
- Preheat oven to 400°. Move rack to the middle of the oven.
- Butter a large oval or square baking dish.
- Rinse sage and mince in a food processor. Add garlic to food processor and mince.
- Peel and dice shallots.
- In a small bowl melt the margarine in the microwave. Mix in the shallots, sage and garlic.
- Rinse, scrub and dry the potatoes.
- Cut potatoes in thin slices, keeping the shape of the potato. Then place the potato in the baking dish. Continue until all potatoes have been cut and added to the dish.
- Using two thirds of the butter mixture to begin, brush the potatoes with the mixture. Sprinkle with salt and pepper.
- Cook for 30 minutes. Add the rest of the butter mixture. Cook for 20 more minutes. Then add a few whole sage leaves to the dish. Cook another 10 minutes or until done. About 1 hour to 1 hour and ten minutes total or until tender.
- Serve hot.
