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Sage-Roasted New Potatoes

from Potager by Georgeanne Brennan
Sage-Roasted New Potatoes

12 to 15 new potatoes, each about 1 1/2 inches in diameter
1/4 cup olive oil
1 teaspoon salt
2 teaspoons freshly ground black pepper
10 to 12 clusters fresh sage

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by Georgeanne Brennan from Chronicle Books

In this easy-to-prepare recipe, new potatoes are first rubbed with olive oil, salt, and pepper, and then roasted with whole sage clusters. Their skins become crispy, while their centers turn soft and creamy. This contrast in texture, together with the fragrance and flavor of just-harvested sage, makes this an exceptional dish.

Preheat an oven to 350°F. Rub the potatoes with the olive oil, salt, pepper, and 2 of the sage clusters. Put the potatoes and all the sage clusters in an attractive ovenproof dish just large enough to hold them in a single layer. Bake until the potato skins are crispy and the centers are tender when pierced, about 1 hour.

Remove the potatoes from the oven and carry them directly to the table, sizzling hot.

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