Pan-Fried Sage Potatoes Recipe - Cooking Index
Pan-Fried Sage Potatoes Recipe - Cooking Index
| 4 cups | 948ml | Red potatoes - (1 1/2 lbs) (large) |
| 3 tablespoons | 45ml | Olive oil - plus |
| 1/4 cup | 59ml | Olive oil - divided |
| 2 | Fresh sage - (large bunches) | |
| Salt | ||
| Freshly ground black pepper |
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 1/8-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 1/4 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 1/4 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.
Source:
St. Louis Post-Dispatch - 11-02-1998 - From Rozanne Gold's latest book, Recipes 1-2-3 Menu Cookbook (Little, Brown, $25)
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.