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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