Crispy Red Potatoes with Sage
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INGREDIENTS 1-1/2 pounds small red potatoes, in their skins*
3/4 cup extra-virgin olive oil
12 sage leaves
SaltWash the potatoes, being careful not to damage their skins, and cut into quarters. Set a large, heavy pan over medium-high heat and begin to heat the oil. Once hot, add the potatoes and sprinkle with the sage.
When the potatoes begin to brown, turn them over and cook the other side, until they are brown and the skins become crackly all over.
Remove to a platter lined with paper towels, blot dry, sprinkle with salt, and serve.
Makes 6 servings
*NOTE - Substitute new potatoes if red ones are not available.