I adore potatoes. I blame it on my Irish-German (read: Texan) roots. When asked what my favorite food is, I would tell you a baked potato smothered in butter.
I have since learned to love healthier versions of potatoes – don’t get me wrong, white potatoes aren’t awful, but the simple carbohydrates are just not something my body needs regularly. (And the point is to eat nutrient-dense food – calories that COUNT.) Hence… tri-colored sage potatoes.
Here are some perks for incorporating sweet (orange) potatoes and purple potatoes into your diet (aside from eating the rainbow!):
Sweet potatoes: loaded in vitamin A, and less carbohydrates than its cousin, the white potato (carbs aren’t a concern for everyone … like my husband. His body type is such that he NEEDS carbohydrates in his diet regularly.) It has lots of vitamin C (think immune support), and the nutrition gained from eating them can be linked to lowering blood pressure and helping with metabolism. (Sources: here and here)
Purple potatoes: fruits and vegetables that are richer in color (think dark reds and purples) have higher antioxidants, which means they fight off radicals that can contribute to/start cancer. They’re also high in potassium and vitamin C. (Sources: here and here)
So now that you’ve been given a biology lesson, here’s the recipe!
- 4 small purple potatoes
- 2 medium sweet potatoes
- 1 medium white potato
- 3 fresh sage leaves
- olive oil
- salt and pepper
Preheat your oven to 425 degrees.
Thinly slice the potatoes. I’m talking no thicker than a 1/4 of an inch. If you have a mandoline, this will work. If not, a good sharp knife.
Drizzle olive oil on your baking sheet. Swirl the potatoes around in the olive oil, then lay them out on the sheet as flat as possible. Try to keep it to one layer (not stacked on top of each other) … but it won’t hurt a little overlap.
Chop sage leaves very finely. I recommend stacking them one on top of each other, slice down the middle of the vein of the stem, then cut across the leaves.
Sprinkle the chopped sage across the potatoes. Salt and pepper the potatoes generously, and give them another drizzle of olive oil.
Bake the potatoes at 425 degrees for 15 minutes. Bring them out and stir them around in the olive oil. Test a sweet potato – it should be firm but not crunchy in your mouth. Depending on how thick you stacked, you may need to put them back in for another 2-5 minutes. If you don’t let them overlap much, they should be nearly done.
Also, keep in mind the type of pan you bake on changes how food cooks – very seasoned stoneware will cook it slower. Shiny metal pans (or those covered in aluminum foil) will cook quicker. I cooked mine over shiny metal.
When they were done… and cooled… I ate half the tray. Standing up. Over the baking sheet. Yes, they were that good.
I put my husband’s on a plate. :-)
This recipe was featured on the Homestead Barn Hop.