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Cubed Potatoes With Garlic And Sage
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- #86267
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 1/4 pound baking potatoes, peeled and cut into 1" cubes
1 tablespoon unsalted butter
2 tablespoons corn oil
24 cloves garlic, peeled
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 1/2 tablespoon fresh sage, shredded
directions
Rinse the potato cubes in cool water and drain them well.
Heat the butter and oil in a skillet (preferable nonstick) until hot but not smoking. Add the potatoes, cover and cook them over medium heat for 10 minutes, turning occasionally, or until they are nicely browned.
Add the garlic and cook, covered, for 10 minutes longer over low heat.
Add the salt, pepper and sage and toss to mix. Serve immediately.
added by
GRIFFIN
nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
reviews & comments
August 30, 2010
this is from j. pepin's "fast food my way" (#1). we just made this tonight to go with a grilled ribeye and it was excellent--the garlic is fabulous but if you're shy (or on a first date) its easy find and not eat. i want to have these potatoes with jacquie's recipe "crusty chicken thighs" from book #2, "more fast food my way". these books have been DARE I SAY IT...lifechangers. love, love, love " the apprentice", jacques pepin. SACREBLEU!