Sage Squash Potatoes

In the world of comfort foods, there are few dishes that can put us in as much of a state of culinary bliss as squash potatoes. Potatoes are always a classic side dish. This time with an unexpected twist: the tantalising and aromatic embrace of sage. A spicy herb, sage adds an earthy depth to humble potatoes, elevating them from a side dish to a culinary masterpiece.

First, let’s unravel the mysteries of sage, a versatile herb with a colourful history. Highly prized for centuries for its healing properties and revered in ancient legends, sage is associated with wisdom and purification. Its botanical name, Salvia officinalis, hints at its profound healing powers, as “salvia” derives from the Latin word “salvus”, meaning “to heal”. The velvety, grey-green leaves of sage exude a beguiling fragrance when gently crushed, hinting at the complex aromas that await us.

Now we dive into the fascinating world of potatoes. These humble tubers, native to the Andes of South America, have travelled far and conquered palates around the world. Potatoes are a canvas on which countless culinary creations have been born, from crispy fries to hearty stews. With their creamy texture and ability to absorb flavours, potatoes provide the perfect base for our sage-infused masterpiece.

And now these two culinary powerhouses come together: the light-as-air, crispy potatoes unite with the seductive embrace of fragrant sage. The result is a dish that embodies warmth, cosiness and pleasure. As the sage gently melts into the creamy potatoes, its aroma unleashes an earthy note and a hint of mint that teases our senses and tantalises our taste buds.

So, embark on this adventure, my fellow gourmets, and immerse yourself in the magic of squash potatoes with sage.

Preparation time: 75 minutes
Cooking time: 15 minutes
Baking time: 45 minutes




1 bunch of sage

500 g floury potatoes

4 cloves of garlic

2 tbsp olive oil

Sea salt & freshly ground black pepper




  1. Cut the potatoes into generous wedges and boil for 15 minutes, then drain.
  2. Pluck the sage leaves. Spread the potatoes on a baking tray, then mix in the sage, garlic, olive oil, a pinch of salt and pepper.
  3. Then, using the bottom of a heavy pan, lightly mash the potatoes – they don’t have to be completely flat. 4.
  4. Preheat the oven to 200 °C and roast the potatoes for about 40-45 minutes until they are golden brown and crispy.




The more you mash the potatoes, the better. The more they are mashed, the crispier they become. The sage leaves not only add flavour to the dish, they become aromatic chips that crisp up nicely.