Beef, Sage and Onion Roasties

Serves: 2
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We’re back with day 2 of the potato advent calendar and this is an absolute classic. SAGE AND ONION ROASTIES. The taste of ✨🎄Christmas🎄✨ I know your mind is probs going straight to stuffing, but forget that because it’s about time you whacked this festive mix on your roasties.

The addition of crispy onions to this spud dish gives you a super crispy bite that pairs wonderfully with the most fluffy interior. It’s such a beautiful potato and needs to be served up at some point this December, as it would be a crime not to enjoy this alongside ‘It’s a Wonderful Life’ and a bottle of red. I’ve gone super classy with this potato as you can tell 💅

Simply double or quadruple the recipe if you’re cooking for a larger group, because let’s me honest, you can never make too many roasties in my opinion. The more the better. Plus, if you do have the luxury of having any leftovers remaining, check out my 5 ways to utilise any spares! We don’t like waste here. Also, although fresh sage is always preferable, you can substitute for dried sage if needed.

Can I make these in the air fryer?

Funny you should ask because I do! Find my air fryer version here.


metric imperial
  • 2-3 large white potatoes, peeled
  • 2-3 large maris piper potatoes, peeled
  • 1 beef stock cube
  • 1 beef stock cube
  • 2/3 tbsp vegetable oil
  • 2/3 tbsp vegetable oil
  • 2 tbsp beef dripping
  • 50g beef dripping
  • 1 large brown onion
  • 1 large brown onion
  • 1 tbsp flaky salt
  • 1 tbsp flaky salt
  • 1 1/2 tbsp crispy fried onions
  • 1 1/2 tbsp crispy fried onions
  • 2 sprigs of sage
  • 2 sprigs of sage


  1. Cut your potatoes into quarters. You want them to still be a bit chunky!
  2. Pop the potatoes in a pan of cold water and season very heavily with table salt - it needs to taste like seawater. Add in the beef stock cube.
  3. Bring the boil and cook for 10-15 minutes until tender.
  4. Drain the potatoes in a colander and put a clean tea towel over the top to steam dry for 15 minutes.
  5. Preheat the oven to 190ºc/375ºf.
  6. Pour the vegetable oil and chopped beef dripping into a roasting dish and put in the oven to heat up.
  7. When the oil is hot, carefully pour the potatoes into the oil and give them a turn so they all get coated.
  8. Roast them in the oven for 30 minutes to get crispy and golden.
  9. Meanwhile, put the salt and crispy onions into a mortar and pestle if you have one, if not use the end of a rolling pin to crush the salt and onions to make it slightly finer and help to combine them.
  10. Throw the onions into the tray with the potatoes and stir. Leave to cook for 25 minutes.
  11. Stir the sage into the salt mix and sprinkle this all over the potatoes and toss.
  12. Return the potatoes to the oven for 10 minutes to finish cooking.
  13. Serve with extra of the flavoured salt and some more crispy onions sprinkled over the top.