Potatoes Fried with Garlic and Sage

Name: Potatoes Fried with Garlic and Sage
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb. new potatoes, unpeeled, cut into 1-inch <br> &nbsp 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

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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.

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Serves 4.

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.

Serves 4.

Adapted from Williams-Sonoma Savoring Series, Savoring Italy, by Michele Scicolone (Time-Life Books, 1999).

Rated 5 out of 5 by John from Good potato recipe This is a great side dish to any meat dish that is rustic and easy to make. I used red skin and yukon gold potatoes, but if you're feeling adventurous you could probably use the blue or purple variety as well.

Date published: 2019-10-08