• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 cups 948ml Red potatoes - (1 1/2 lbs) (large)

  2. 3 tablespoons 45ml Olive oil - plus

  3. 1/4 cup 59ml Olive oil - divided

  4. 2 Fresh sage - (large bunches)

  5. Salt

  6. Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Yield: 4 servings.


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