ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Potatoes with Sage Brown Butter

Photo: Thomas J. Story; Styling: Janna Lufkin


Serves 12 (makes 8 1/2 cups)

Clare Carver of Big Table Farm winery in Oregon loads up garden potatoes with crisp sage leaves--but feel free to use less if you prefer a milder flavor.


  • 3 pounds thin-skinned potatoes (2 to 3 in. long), such as German Butterball or Yukon Gold, unpeeled
  • 1/2 cup salted butter
  • 1 cup fresh sage leaves

Nutrition Information

  • calories 154
  • caloriesfromfat 45 %
  • protein 2.5 g
  • fat 7.8 g
  • satfat 4.9 g
  • carbohydrate 20 g
  • fiber 0.0 g
  • sodium 55 mg
  • cholesterol 20 mg

How to Make It

  1. Bring potatoes to a boil in a large covered pot of salted water. Reduce heat and simmer until tender when pierced, 15 to 20 minutes. Drain, return to pot, and stir to coarsely break up.

  2. Meanwhile, in a medium saucepan over medium heat, cook butter and sage together, stirring often, until butter turns golden brown and sage is crisp but not dark, 10 to 12 minutes.

  3. Pour three-quarters of sage mixture into potatoes and stir enough to loosely blend in butter. Transfer to a shallow bowl and drizzle with remaining sage mixture. Serve immediately.

Big Table Farm winery, Willamette Valley, Oregon