STREAMING NOW: Pop Culture Baking Class

Spaghetti With Potato, Sage and Lemon

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A delicious and unusual spaghetti dish, completely vegetarian, adapted from a recipe in Vicki Wild's 'Wild Sides: an A-Z of essential, exceptional vegetable side dishes'. Well this one is certainly exceptional - there was nothing even remotely like it already posted - but to me this is clearly a main course dish rather than a side dish. Depending on taste preferences, you may like to substitute some of the stock for wine. When I now make this, I use Vegetable Stock for the stock.”

Ingredients Nutrition


  1. Preheat the oven to 200ºC.
  2. Thinly slice the potatoes, and place the potato slices on two lightly oiled baking trays, sprinkle with thyme, drizzle with a little olive oil and bake for 15-20 minutes, or until tender and golden. Set aside.
  3. Add the spaghetti to a large saucepan of boiling water and cook until al dente.
  4. Heat 1 tablespoon of oil in a large pot over a medium heat, add the onion and garlic, and sauté until softened.
  5. Add the sage and sauté for 1 minute or until soft.
  6. Add the drained spaghetti and toss to combine.
  7. Pour in the stock or wine/vegetable stock, season with salt and freshly ground pepper, and toss together for 2 minutes.
  8. Add the potato slices and lemon juice and toss for 1 minute further or until the liquid has reduced.
  9. Remove from the heat and drizzle with a little olive oil.
  10. Transfer the spaghetti to a large serving platter and sprinkle with the parmesan or pecorino.
  11. Serve with crusty rolls and salad greens.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a