| 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
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