Garlic Roast Potato Sage Wreath

Last Christmas, I was desperate for something that would make people actually pause before reaching for the turkey. This wreath emerged from a chaotic afternoon where my kitchen counter was covered in flour and I had zero energy for another elaborate side. The moment it came out of the oven, golden and fragrant with sage, my sister took one look and asked if I'd secretly hired a caterer.

I've made this for Sunday roasts, dinner parties, and even just Tuesday nights when I needed dinner to feel special. My roommate now requests it every time her parents visit, and I've learned to double the recipe because somehow it always vanishes within minutes of hitting the table.

Ingredients

• Yukon Gold potatoes: These hold their shape beautifully while developing that irresistible creamy interior, and their natural buttery flavor means you need less fat to achieve delicious results
• Garlic and sage: The crushed garlic mellows into sweetness during roasting while fresh sage adds an earthy aromatic warmth that screams comfort food
• Butter and olive oil combination: Butter provides incredible flavor while olive oil ensures the potatoes crisp up properly without burning
• Sea salt: Coarse salt adheres better to the potato surfaces, creating those perfect salty crispy bits that everyone reaches for first

Instructions

Prep your oven and pan:

Set your oven to 220°C (430°F) and line a large baking tray with parchment paper or a silicone mat to prevent sticking and make cleanup effortless

Parboil the potatoes:

Place peeled and chunked potatoes in cold salted water, bring to a boil, and simmer for 7-8 minutes until just tender, then drain well and let them steam dry for 2 minutes so they absorb the seasonings better

Season generously:

Return the potatoes to the warm pan and toss with olive oil, melted butter, crushed garlic, chopped sage, salt, and pepper until every piece is evenly coated

Shape your wreath:

Arrange the seasoned potatoes in a ring shape on your prepared tray, leaving a hollow center, and press them together gently to help the wreath hold its form during roasting

First roast:

Cook for 35 minutes, turning the potatoes halfway through so all sides develop that gorgeous golden color

Add finishing touches:

After the first 35 minutes, press the potatoes together again if they've separated, brush with the remaining olive oil, and scatter whole sage leaves across the top

Final crisping:

Roast for another 15-20 minutes until the potatoes are deeply golden, the edges are crunchy, and the sage leaves are crisp and fragrant

Present with pride:

Carefully transfer the wreath to your serving platter using two large spatulas, keeping the ring intact, and bring it to the table while it's sizzling hot

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This recipe has become my go to for moments when I want food to feel like a hug. There's something deeply satisfying about arranging those humble potatoes into something beautiful, then watching them transform into the dish everyone remembers months later.

Making It Your Own

I've discovered that tossing the parboiled potatoes in a tablespoon of polenta or semolina before seasoning creates the most extraordinary crunchy coating. The texture becomes restaurant quality, and nobody will guess your secret ingredient.

Serving Suggestions

This wreath holds its own alongside any roast, but I've also served it as a vegetarian main with a big green salad and some crusty bread. The whole sage leaves on top become almost like crispy garnish chips that my guests always fight over.

Timing Your Feast

I've learned to time the final 20 minute roast so everything else is ready when the wreath comes out. There's nothing sadder than a magnificent centerpiece that's gone cold while you're frantically finishing the gravy.

• Have your serving platter ready before you start the final roast
• Warm any serving dishes in the oven while it's still hot
• Plan to carry the wreath directly from oven to table for maximum drama

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There's something magical about taking ordinary ingredients and arranging them into something that makes people's eyes light up. This wreath has turned countless regular dinners into occasions worth remembering.

Recipe FAQs

→ Can I prepare the potato wreath ahead of time?

Yes, you can parboil the potatoes and coat them with the oil, butter, garlic, and sage mixture up to 4 hours ahead. Keep them refrigerated, then arrange and roast when ready to serve. The wreath is best enjoyed fresh from the oven for maximum crispiness.

→ What type of potatoes work best for this wreath?

Yukon Gold or Maris Piper potatoes are ideal because they have a naturally creamy texture and hold their shape well during parboiling and roasting. Their medium starch content produces fluffy interiors while developing a crispy golden exterior.

→ How do I keep the wreath shape intact while serving?

Use a large spatula or two flat baking sheets to transfer the wreath carefully. Let it rest for 3-4 minutes after removing from the oven—the potatoes will set slightly and hold together better. Slide directly onto a serving platter rather than lifting individual pieces.

→ Can I make this dairy-free?

Absolutely. Simply replace the melted butter with additional olive oil or use a dairy-free alternative. The potatoes will still roast beautifully and achieve that desired crispy exterior. Adjust the salt slightly if using oil instead of butter.

→ What can I serve with this potato wreath?

This wreath pairs wonderfully with roasted meats like chicken, beef, or lamb. It also complements vegetarian mains like nut roasts or stuffed squash. Serve alongside steamed green vegetables and a simple yogurt-based dip for a complete festive spread.

→ Why do you parboil the potatoes first?

Parboiling creates a rough surface on the potatoes and starts cooking the interior, resulting in that sought-after crispy exterior and fluffy center. The 7-8 minute simmer softens the potatoes enough to absorb the garlic and sage flavors while maintaining structure for roasting.