Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Extra-virgin olive oil

  2. 4 Fresh sage leaves

  3. 3 Garlic cloves - crushed

  4. 1 tablespoon 15ml Tomato paste

  5. 2 lbs 908g / 32oz Potatoes - peeled, and Cut into large chunks Salt - to taste

  6. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large skillet; add the sage and garlic and cook over medium heat until the garlic is lightly roasted.

  2. Add the tomato paste, dissolve thoroughly, cover, and cook for 3 to 4 minutes until well blended.

  3. Run the potato chunks under cold water and place them in the skillet still dripping; toss well to coat the potatoes with the oil-and-sage mixture. Add the salt and pepper.

  4. Lower the heat, cover, and cook for 15 to 20 minutes or until the potatoes are very soft. Remove the sage and discard.

  5. Serve hot with a mixed salad and slices of thick, crusty bread to soak up the sauce.

  6. This recipe yields 6 servings.


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