INGREDIENTS

INSTRUCTIONS

Wash potatoes and scrub well. For contrast, peel 2 potatoes, leaving 2
unpeeled. Cut potatoes into quarters (to form long wedges), then cut each
wedge thinly into 1/8-inch-thick triangular pieces. In a very large
nonstick skillet, heat 3 tablespoons oil. Add potatoes. Cook over high heat
for 5 minutes, stirring often. Turn potatoes over; cook on other side for 5
minutes. Potatoes will begin to crisp and turn golden brown. Cover pan,
lower heat, and cook 5 minutes longer. Cut half the sage into long, thin
strips; you should have 1/4 cup. Add to pan. Stir well; add salt and
freshly ground black pepper to taste, then cook another 5 minutes. Total
cooking time will be 20 minutes. Meanwhile, in small nonstick pan heat
remaining 1/4 cup oil over high heat. When oil is very hot, add 8 to 12
whole sage leaves. Sage will crisp in 30 seconds. Remove sage from oil.
Repeat with any remaining leaves. Transfer cooked potatoes to a platter.
Garnish with fried sage leaves. Yield: 4 servings.
Recipe Source: St. Louis Post-Dispatch - 11-02-1998 From Rozanne Gold's
latest book, "Recipes 1-2-3 Menu Cookbook" (Little, Brown, $25)
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