Sage & Bay Potatoes

The other day Morgan and I were talking about how lucky we are that Austin is finally cooling down. By that I mean it literally has gone from 100 degrees on the daily, to like, 90 degrees. So, not that big of a difference, but honestly, it feels a million times better. The only problem with that is that I want it to be just a little cooler. I want to embrace fall because, to be honest, I think the hashtag #lovesummerhateeverythingelse is done. I don’t love summer, at least not here in Austin.

Summer in Austin is hot, humid, and insect infested. BUT, in an effort to cultivate a little autumn magic, I decided to cook a warm meal perfect for any fall evening. It’s 100% vegan, gluten free, dairy free, and can totally be done easier than the version that I’ve done below. For example, instead of making a sort of dauphinoise potato medley, you can roughly chop them and get the same flavor profile. I added some sauteed garlic kale, roasted red pepper chickpeas, and black pearl rice to our meal. It was warm, yummy, and bursting with flavor.

Give it a try, leave your comments below, and get ready for autumn, don’t worry, I’ll be complaining about the cold soon enough.

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INGREDIENTS


Yields: 6-8 servings

2 sweet potatoes, sliced or roughly chopped

2 Yukon potatoes, sliced or roughly chopped

1 red onion, sliced or roughly chopped

1 yellow onion, sliced or roughly chopped

4 garlic cloves, sliced

6 sage leaves

4 bay leaves

2 tsp thyme leaves

1 tsp paprika

1/4 tsp cayenne pepper

1 tsp salt

1 tsp pepper

2 tbsp olive oil


METHOD


Step One

Preheat oven to 425 degrees F

Step Two

Cut potatoes and onions into 1/4 inch slices. (you can also decide to roughly chop the potatoes and throw them in a pan as a rough medley.) Then line up the slices in a greased pan or large cast-iron pan. Alternate between the potatoes and onions.

Step Three

Slip in the bay leaves and sage leaves in between every few slices. Sprinkle thyme, salt, pepper, and garlic over all of the potatoes and onions.

Step Four

Drizzle olive oil (or butter if vegetarian) over all of potatoes and onions. Then bake until tender and a bit crispy on the edges. Approximately 1 hour.