- 2 1/2 Pounds Yukon gold potatoes quartered
- 4 Cups chicken stock
- 3 big pinches salt
- 5 cloves garlic
- 1 handful fresh sage
- 1 lemon (use only the zest)
- 1 Tablespoon extra virgin olive oil (for drizzling)
- 2 Tablespoons butter
Preheat oven to 400 degrees Fahrenheit.
Add potatoes, chicken stock and big pinch of salt to a pot.
Heat on high, and once it reaches a boil set a timer for 10 more minutes.
Drain out the liquid but keep the potatoes in the pot.
With the hot potatoes in the pot, shake them about a couple of times just to bruise them (you want the potatoes to still maintain their shape).
On a baking sheet add potatoes, garlic, sage, lemon zest and two big pinches of salt.
Drizzle with olive oil (three times around the sheet pan) and add the butter.
Mix all ingredients together using your hands.
Bake for 50 minutes (no need to stir or shake).