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Pan-Fried Sage Potatoes

Courses: Side dish
Serves: 4 people

Recipe Ingredients

4 cups 948mlRed potatoes - (1 1/2 lbs) (large)
3 tablespoons 45mlOlive oil - plus
1/4 cup 59mlOlive oil - divided
2   Fresh sage - (large bunches)
  Salt
  Freshly ground black pepper

Recipe Instructions

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)

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