Potatoes Fried with Garlic and Sage
Vipore was one of cookbook author Michele Scicolone's favorite restaurants in the Lucca area. Sadly, it is closed now, but whenever she makes these delicious potatoes, she thinks of the restaurant and its wonderful rustic cooking. A garden planted with all kinds of herbs sloped away from the rear of the dining room, and the cooks used them to their best advantage.
Ingredients
- 2 lb. new potatoes, unpeeled, cut into 1-inch
pieces - 1/2 cup olive oil
- 4 large garlic cloves, lightly crushed
- 12 fresh sage leaves
- 1 Tbs. chopped fresh thyme
- Salt and freshly ground pepper, to taste
Directions
Dry the potatoes with paper towels to remove any moisture.
In a large fry pan over medium heat, warm the olive oil. Add the potatoes and cook, stirring frequently, until they begin to brown, about 10 minutes. Add the garlic, sage, thyme, salt and pepper. Reduce the heat to low, cover and cook, stirring occasionally, until the potatoes are golden brown and tender when pierced with a fork, about 15 minutes more.
Using a slotted spoon, transfer the potatoes to a warmed serving dish. Serve hot.
In a large fry pan over medium heat, warm the olive oil. Add the potatoes and cook, stirring frequently, until they begin to brown, about 10 minutes. Add the garlic, sage, thyme, salt and pepper. Reduce the heat to low, cover and cook, stirring occasionally, until the potatoes are golden brown and tender when pierced with a fork, about 15 minutes more.
Using a slotted spoon, transfer the potatoes to a warmed serving dish. Serve hot.
Serves 4.