Herbs & Spices

Sage Potatoes

These potatoes can be reheated for 5 minutes in a 350 degree F. oven, or they can be cooked ahead and frozen, then reheated for about 5 minutes (do not thaw first). Allow at least 5 pieces per person and multiple the recipe as needed. The potatoes need not be eaten hot.

1 large baking potato, peeled (about 10 ounces)
4 tablespoons unsalted melted butter, or 1/4 cup olive oil
25 fresh sage leaves, stems removed
Kosher salt, to taste

Preheat oven to 350 degrees F. Generously oil a baking sheet. Cut the potato lengthwise into paper-thin slices (easy to do with a mandoline). Trim the slices into ovals slightly larger than the sage leaves. Place the ovals in a medium bowl, add the butter, and toss to coat. Place one potato slice on working surface. Put a sage leaf in the center and sprinkle with a little salt. Cover with another potato slice. Place on the baking sheet. Repeat with remaining potato slices and sage leaves. Bake until browned on the edges, about 12 minutes. Transfer to a plate lined with paper towels. Sprinkle with additional salt, if desired.

Makes 25 pieces.

From “Vegetable Love,” by Barbara Kafka, Artisan Books, 2005, courtesy of Chef Francesco Antonucci, Remi restaurant.

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