Preheat oven to 200ºC. Place the potatoes in a large saucepan of boiling salted water for about 15 minutes. Drain in a colander and leave to steam for 2 minutes to dry out the potatoes. Lighly shake the colander a few times to fluff up the potatoes.
Transfer the potatoes to a large roasting pan and top each with a knob of butter. Season the tray with a generous pinch of salt and pepper then toss the potatoes to coat evenly. Arrange the potatoes with a little space between so that they will fill all the gaps when squashed later on. Crush the unpeeled garlic cloves with the back of a knife and place them amongst the potatoes.
Roast in the oven for 1 hour, or until the potatoes are a rich, golden colour and are crispy on the outside. Remove the tray from the oven and using a potato masher, gently squash each potato so they crack open and spread out in the tray. Pick the sage leaves from their stems and toss them in the olive oil. Sprinkle them over the potatoes, tipping in any excess olive oil, and return the tray to the oven for a further 30 minutes, or until the potatoes are completely golden. Serve immediately.
Nutitrion
Serving Size: 1 serving
Calories: 251.9 kcal
Carbohydrates: 44.9 g
Protein: 5.3 g
Fat: 6.3 g
Saturated Fat: 3.1 g
Cholesterol: 11.4 mg
Sodium: 161.5 mg
Sugar: 2 g
Reviews
Kiki on 2021-09-14 (5 stars): Tossing sage leaves in olive oil is such a good tip! I've always disappointed when sage leaves burned out after roasting but not anymore. Thanks James :)
