Mashed potatoes are traditional, but roasted potatoes can be just as delicious. They also can handle more — and better — seasoning than most mashed recipes.
We chose Yukon Gold potatoes for their beautiful golden hue and their creamy texture, but red potatoes or even russets would be a great choice. We also opted for wedges, but you could just as easily cut them into large cubes, or leave baby potatoes whole.
And if you simply must have your mashed potatoes, mash these after they have roasted. The result will be a delicious blend of crunchy and tender. Just add butter and milk until you get the consistency you like.
SAGE ROASTED POTATO WEDGES
Start to finish: 1 hour 10 minutes (10 minutes active)
5 pounds Yukon Gold potatoes
1/4 cup olive oil
1/4 cup minced fresh sage
2 teaspoons salt
1 teaspoon ground black pepper
Heat the oven to 350 F.
Cut the potatoes into 1/2-inch-thick wedges. Use paper towels to pat the wedges dry, then transfer to a large bowl. Drizzle the potatoes with the olive oil and toss to coat. Sprinkle with the sage, salt and pepper. Toss until evenly coated. Arrange the wedges in a single layer on 2 baking sheets. Roast for 50 to 60 minutes, turning occasionally until the potatoes are evenly browned.
Nutrition information per serving (values are rounded to the nearest whole number): 250 calories; 40 calories from fat (17 percent of total calories); 5 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 49 g carbohydrate; 5 g protein; 5 g fiber; 340 mg sodium.