Originally published on November 3, 2014
I love potatoes. They used to be the bane of my existence because Brent will only eat them certain ways, and I quickly tired of making them over and over. But he took a few steps out of his box, and I started figuring out that just by changing a few things, I could switch up the technique enough to keep me entertained, and keep Brent eating his dinner. And while small new potatoes in this house are typically reserved for Ree’s Crash Hot Potatoes, this time I threw them into a pan with lots of butter and salt, tossed them around a bit, and fried up fresh sage leaves to go along with them at the very end. Delicious.
Ingredients:
1 bag (2 or 3 pounds) new potatoes, red or white
3 tablespoons butter
1 tablespoon olive oil
3 tablespoons fresh parsley, chopped
10 – 12 fresh sage leaves, whole
A couple of generous pinches of salt
A small pinch of ground black pepper
Directions:
1.) Melt butter and olive oil together in a skillet set over medium-high heat. When hot, add the potatoes and roll them around to coat them in the fat. Cook for a few minutes, tossing and rolling them, before turning heat to medium and partially covering with a lid. Cook for about 20 minutes, until you can just pierce them with a fork. You don’t want them to be super tender inside just yet, as you’ll be cooking them a bit longer.
2.) Remove lid and turn heat back up to medium high. Sprinkle parsley over top and shake again to coat. Push the potatoes to one side of the skillet and tilt so that the fat collects on the other side. If needed, add another tablespoon of olive oil and allow to heat before tilting. When the fat is hot, drop the sage leaves in and toss gently to separate and fry evenly. When they begin to crisp and turn a darker green, even out the pan and gently toss them to distribute them among the potatoes.
3.) Remove the skillet from the heat and mound the potatoes into a bowl or serving platter.
4.) Serve and enjoy!