Serves 4
Preparation time is 15 minutes, cooking time 30 minutes
Ingredients
- 1 pound small red or white-skinned potatoes – (500 grams)
- 4 tablespoons extra-virgin olive oil – (45ml)
- 30 fresh sage leaves, trimmed
- Sea salt
- Fresh cracked black pepper
- 2 tablespoons red wine vinegar – (30ml)
- 2 tablespoons shallots, minced – (30ml)
- ½ red pepper, super finely diced
Directions
- Preheat oven to 425F
- Place your potatoes in salted water and boil for 5-7 minutes. Parboiling the potatoes cuts down on cooking time, giving you the crispy exterior and tender insides.
- Drain the potatoes and pat them dry. Place your parboiled potatoes on a baking sheet along with the fresh sage. Drizzle with half of your olive oil and season with sea salt and pepper to taste. Roast in the oven until tender – approximately 20 minutes. Allow them to cool slightly. Halve your warm potatoes and transfer them to a serving bowl. Crumble in the roasted sage.
- Whisk olive oil, shallots, red pepper confetti and vinegar together. Drizzle over salad and toss.
- Serve and enjoy!