Pan-fried sage potatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Red potatoes -; (1 1/2 lbs) |
| 3 | tablespoons | Olive oil; plus |
| ¼ | cup | Olive oil; divided |
| 2 | bunches | Fresh sage; (large bunches) |
| Salt | ||
| Freshly ground black pepper | ||
Directions
Wash potatoes and scrub well. For contrast, peel 2 potatoes, leaving 2 unpeeled. Cut potatoes into quarters (to form long wedges), then cut each wedge thinly into ⅛-inch-thick triangular pieces. In a very large nonstick skillet, heat 3 tablespoons oil. Add potatoes. Cook over high heat for 5 minutes, stirring often. Turn potatoes over; cook on other side for 5 minutes. Potatoes will begin to crisp and turn golden brown. Cover pan, lower heat, and cook 5 minutes longer. Cut half the sage into long, thin strips; you should have ¼ cup. Add to pan. Stir well; add salt and freshly ground black pepper to taste, then cook another 5 minutes. Total cooking time will be 20 minutes. Meanwhile, in small nonstick pan heat remaining ¼ cup oil over high heat. When oil is very hot, add 8 to 12 whole sage leaves. Sage will crisp in 30 seconds. Remove sage from oil.
Repeat with any remaining leaves. Transfer cooked potatoes to a platter.
Garnish with fried sage leaves. Yield: 4 servings.
Recipe Source: St. Louis Post-Dispatch - 11-02-1998 From Rozanne Gold's latest book, "Recipes 1-2-3 Menu Cookbook" (Little, Brown, $25) Formatted for MasterCook by Susan Wolfe - vwmv81a@...
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