| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chicago | 4 | Servings | ||
INGREDIENTS
| 4 | lg | Red potatoes; (1 1/2 pounds) |
| 3 | tb | Olive oil |
| 1/4 | c | Olive oil for frying sage leaves; (I didn't do this) |
| 2 | bn | Fresh sage |
INSTRUCTIONS
Source: Chicago Tribune Food Section, Nov. 4, 1998 Wash potatoes and scrub well. Peel. Cut potatoes into quarters (to form long wedges), then cut each wedge thinly, into 1/8 inch triangular pieces. In large nonstick skillet, heat 3 TB oil. Add potatoes. Cook over high heat for 5 minutes, stirring often. Turn potatoes over and cook on other side for 5 minutes. Potatoes will crisp and turn golden brown. Cover pan, lower heat, and cook 5 minutes longer. Julienne half the sage so that you have 1/4 cup. Uncover pan and add julienned sage. Stir well, add salt and freshly ground black pepper to tast and cook another 5 minutes. Total cooking time will be 20 minutes. In small non stick pan heat 1/4 cup oil over high heat. When oil is very hot, add 8 - 12 whole sage leaves. Sage will crisp in 30 seconds. Remove sage from oil. Transfer cooked potatoes to a platter. Garnish with fried sage leaves. Notes: I left out the whole part of deep frying the sage leaves. I also undercooked the potatoes about 2 minutes for each part; then I put the whole thing in a pan, uncovered, in the oven for the two hours before shabbat. worked out fine. Posted to JEWISH-FOOD digest by MUFFYMOM@aol.com on Nov 8, 1998, converted by MM_Buster v2.0l.
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