Roasted new potato salad with sage leaves (8-10 servings)

Side Dish Saturdays are back! From now until Christmas, I'll post a new side dish recipe every Saturday (or Sunday, if I'm lazy).

**I lied. Life got in the way.

I made this particular dish for Thanksgiving at our friends' house last week. It's a convenient side to serve around the holidays because it doesn't need to be hot. It can be served warm or at room temperature. I apologize for not taking a photo, but I was in a hurry to get out the door!

You will need:
  • 6 Tbsp extra-virgin olive oil, divided
  • 3 Tbsp red wine vinegar
  • 1-2 Tbsp minced chives
  • 3 1/2 lbs. small, red-skinned potatoes, cut into even bite-sized pieces (I halved most of mine because they were the tiny little guys)
  • 35 fresh sage leaves (I needed less than one bunch to get this number of leaves)

  1. Preheat oven to 425 F.
  2. To make the dressing, mix 3 Tbsp oil with the vinegar and chives, using a whisk or shaking it up in a container with a tight lid. Season with salt and pepper; set dressing aside.
  3. Place potatoes in a large roasting pan; add in the sage leaves and remaining 3 Tbsp oil and toss to coat. Season with salt and pepper. Roast until the potatoes are browned on the outside and tender on the inside and the sage leaves are browned and crisp (25-30 minutes).
  4. Allow the potatoes to cool slightly. Crumble the sage leaves over the potatoes, rewhisk the dressing, and pour it over the sage and potatoes. Toss to coat and serve.

Putting this together is definitely not difficult. The only step I found challenging was crumbling the sage leaves. Some of them had become stuck to the potatoes, so I had to hold down the potatoes with a fork and pry the sage leaves free with a pair of tongs. I used my fingers to crumble the sage, but the oil made many of the pieces stick to me instead of the potatoes! Maybe next time I'll add a bit more sage to compensate for the pieces I'll inevitably lose to the sink after washing my hands.

On Epicurious, readers made some interesting suggestions for add-ins -- everything from garlic and rosemary to roasted red peppers and feta. I did add in a couple of diced roasted peppers from a jar, mainly just because I wanted to use them up. I liked the flavor they added, and I'd definitely keep them in next time. I think crumbled goat cheese or feta would be lovely too, but I skipped it this time, since Thanksgiving comes with enough heavy dishes already. If you don't add cheese, this dish is vegan.