| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
10 |
To 12 |
INGREDIENTS
| 6 |
tb |
Butter; (3/4 stick) |
| 1/4 |
c |
Fresh Sage; chopped |
| 4 |
lb |
Medium-size Red Potatoes; scrubbed and quartered |
| 1 |
ts |
Dried Sage |
|
|
Salt and Pepper to taste |
| 16 |
|
Shallots; peeled and halved lengthwise |
INSTRUCTIONS
Preheat oven to 375-F degrees.
Cook butter and fresh sage in small saucepan over medium heat until the
butter simmers and is well flavored with sage, usually about 4 minutes.
Toss prepared red potatoes with the dried sage and two tablespoons of the
sage butter in bowl. Sprinkle with salt and pepper. Transfer potatoes to 2
baking sheets and bake for 20 minutes.
Toss shallots in same bowl with one tablespoon of sage butter. Season with
salt and pepper. Divide shallots between baking sheets. Roast until
potatoes and shallots are tender and golden, turning occasionally, about 35
minutes longer.
Transfer potatoes and shallots to large serving bowl. Pour remaining sage
butter on top, re-heating in the microwave if butter has congealed. Toss
gently, season with salt and pepper, and serve warm.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Nov 14, 1999, converted by MM_Buster
v2.0l.
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“Exercise daily — walk with the Lord.”