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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Tattooes are all the rage. Ditto potatoes. Why not combine the two ideas? Simply press sage leaves into the cut sides of fingerling potatoes and roast, cut side down, in a lightly oiled pan. And you have—golden brown potatoes with an eye-catching savory imprint. Ingredients:
sage leaves 1 bunch |
small fingerling potatoes 1 pound |
salt to taste |
olive oil 1/4 cup |
salt and pepper to taste |
Directions:
1. Remove the sage leaves from the stems and discard the stems while reserving the cleaned leaves.
2. Cook the potatoes until tender in salted boiling water.
3. When cooked, drain and halve lengthwise.
4. While still warm, press a sage leaf onto the cut surface of the potato.
5. The moist starchy surface should effectively glue the leaf in place.
6. Heat a large sauté pan over moderate heat and when hot, add the oil.
7. When the oil ripples add the potatoes, cut side down, and cook until heated through and crusty and golden on the cut surface.
8. Remove the potatoes from the oil and drain on absorbent towels. Season the potatoes with good quality salt and serve while still warm as a simple appetizer or a side dish to complement any sandwich.
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