Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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.
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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!