The nutty flavor of brown butter with the garden fresh sage is wonderful – a great flavor enhancer. It’s so delicious and easy it is simply silly!
- 3 large red potatoes, washed, cut into wedges
- 1 tablespoon oil
- Sea salt and fresh ground pepper, to taste
- 8-10 fresh sage leaves
- 1-1/2 tablespoons butter
Clean and cut the potatoes into wedges. Boil until just fork tender in salted water. Remove from water and allow to cool and dry.
In large bowl, gently toss potatoes with enough oil to coat potatoes. Add 2 sage leaves which are minced, salt and pepper to taste and place in iron skillet; roast in preheated 400 degree oven until golden brown. Turn potatoes two or three times during roasting period.
In frying pan, gently melt butter. Don’t melt the butter too quick, or it will burn. Once butter melts and starts to bubble, add the sage leaves. Sauté sage leaves on both sides, until crispy; remove and set aside.
As the butter as it browns; skim foam as needed. Take butter off heat when it is golden brown, and strain the butter to remove any sediment. Toss potatoes with the brown butter and garnish with fried sage leaves.