Garlic Roast Potato Sage Wreath (Print Version)

Golden crispy potatoes with garlic and sage arranged in an elegant wreath shape for a stunning festive centerpiece.

# What You Need:

→ Potatoes

01 - 3.3 lbs Yukon Gold or Maris Piper potatoes, peeled and cut into 1-inch chunks

→ Flavorings

02 - 4 tbsp olive oil
03 - 3 tbsp unsalted butter, melted
04 - 6 garlic cloves, crushed
05 - 15 fresh sage leaves, finely chopped
06 - 1 tsp sea salt
07 - ½ tsp freshly ground black pepper

→ To Finish

08 - 10 small fresh sage leaves, whole
09 - 1 tbsp olive oil

# How-To Steps:

01 - Preheat the oven to 430°F. Line a large baking tray with parchment paper or a silicone mat.
02 - Place the potato chunks in a large saucepan. Cover with cold, salted water, bring to a boil, and simmer for 7–8 minutes until just tender but not falling apart. Drain well and let steam dry for 2 minutes.
03 - Return drained potatoes to the pan. Add olive oil, melted butter, crushed garlic, chopped sage, salt, and pepper. Toss gently to coat the potatoes evenly.
04 - Arrange the potatoes in a wreath shape on the prepared baking tray, leaving a hole in the center. Press together gently to maintain the ring shape.
05 - Roast for 35 minutes, turning the potatoes halfway through for even browning.
06 - After 35 minutes, gently press the potatoes together again if needed. Brush the wreath with the remaining olive oil and scatter the whole sage leaves on top.
07 - Roast for an additional 15–20 minutes until the potatoes are crisp, golden, and fragrant.
08 - Carefully transfer the wreath to a serving platter and serve hot.

# Expert Tips:

01 -
  • The wreath shape makes ordinary potatoes feel like a celebration centerpiece
  • Parboiling guarantees fluffy interiors while the high heat creates that crave worthy crunch everyone fights over
02 -
  • The steam drying step after parboiling is absolutely crucial, otherwise the surface moisture prevents proper crisping
  • Don't overcrowd your wreath or the potatoes will steam instead of roast, staying sad and soft instead of achieving that crunch
03 -
  • Use Yukon Gold or Maris Piper potatoes rather than Russets, which can fall apart during the shaping process
  • If making this for strict vegetarians, skip the Parmesan suggestion and use only vegetarian certified cheeses

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