Guest guest Posted October 8, 2006 Report Share Posted October 8, 2006 Pan-Fried Sage Potatoes 4 large red potatoes 3 tablespoons olive oil, plus 1/4 cup olive oil, divided 2 bunches 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. Makes 4 servings. Be smarter than spam. See how smart SpamGuard is at giving junk email the boot with the All-new Mail Quote Link to comment Share on other sites More sharing options...
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