Old-Fashioned Savory Potatoes

Sometimes old-time recipes seem decidedly modern . A hundred-year-old recipe for Savory Potatoes is one of those times. This recipe reminded me of roasted potatoes that I sometimes get in restaurants. The Savory Potatoes were coated with a delightful, moist, onion and sage mixture which created an aromatic, savory taste sensation.

I’m not sure whether it’s a plus or a negative, but my kitchen smelled like Thanksgiving when I made this recipe. The roasting potatoes smelled very similar to a roasting turkey stuffed with a traditional sage and onion dressing – though (thankfully) the actual dish did not remind me in the least of Thanksgiving.

Here’s the hundred-year-old recipe:

Source: Good Housekeeping (June, 1917)

I assume that the 1550 calories listed in the recipe refers to the total number of calories for this dish. There’s no way that a single serving could have that many calories.

And, here’s the recipe updated for modern cooks. (When I made this recipe I halved it.)

Savory Potatoes

  • Servings: 3 - 4
  • Time: 45 minutes - 1 hour
  • Difficulty: easy
  • Print

1 1/2 pounds small or medium potatoes (if small, halve the potatoes; if medium, cut into bite-sized pieces)

1 onion, chopped

1/4 cup water

3 tablespoons olive oil

1 1/2 teaspoons powdered sage

1/2 teaspoon salt

dash pepper

Preheat oven to 400ยฐ F. Put the water, olive oil, sage, salt and paper in a mixing bow; stir to combine. Add the chopped onions, and stir. Then add the potatoes and gently toss until coated. Arrange the potatoes in a single layer in a glass baking dish.ย  Put into oven. After 25 minutes, gently stir the potatoes, then return to over. Continue baking until the potatoes are tender (approximately an additional 20-30 minutes).

42 thoughts on “Old-Fashioned Savory Potatoes

  1. This is amazingly like a roasted potato dish I make with fresh sage: coat an iron skillet with olive oil, layer fresh sage leaves, arrange halved small potatoes and chopped onion, and roast at 450 until done. I’m going to try this one, and see how it compares. I suspect the potato texture might be a little different. Who knows? It might be better!

    1. mmm. . . Your recipe sounds wonderful. Since the hundred-year-old recipe calls for both olive oil and water, and your recipe just calls for olive oil, I’m guessing that the old recipe makes moister potatoes, while your recipe makes a crispier coating. If you try this recipe, you’ll have to let me know if I guessed right. ๐Ÿ™‚

  2. These look amazing! Definitely my kind of recipe. I’m curious to know what the water does? Does it keep the potatoes moist? Maybe that’s why my roasted potatoes are sometimes dry?

      1. I’m glad you liked them. Thanks for letting me know that you made them. It’s always nice to hear when someone finds a recipe I post interesting enough to actually make it. And, other readers find it really helpful to read about others’ experiences with a recipe.

    1. I had the same thought. I purchased some small potatoes to use in this recipe – but those tender small new potatoes would be divine. I’m planning to make it again when I have some new potatoes.

    1. The bowl was part of the set of dishes that I bought when I got married many years ago. I no longer have the dishes, but I still use this bowl on a regular basis – and I still like the pattern just as much now as the day I bought it. ๐Ÿ™‚

  3. Sheryl I am a fan of your posts. Loving all those old recipes. Most of them even older than my age๐Ÿ˜…. You are bringing out the real essence of cooking. Learning a lot from you. Thanks a lot.

    1. There are several different kinds of dried sage. Rubbed sage contains small dried pieces of leaves and stems. Powdered sage is a fine powder that I think is made by grinding the leaves.

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