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.

This Story Originally Appeared On sunset.com

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Credit: Thomas J. Story; Styling: Janna Lufkin

Recipe Summary test

Yield:
Serves 12 (makes 8 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Source

Big Table Farm winery, Willamette Valley, Oregon

Nutrition Facts

154 calories; calories from fat 45%; protein 2.5g; fat 7.8g; saturated fat 4.9g; carbohydrates 20g; sodium 55mg; cholesterol 20mg.
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