Potatoes with Sage Brown Butter
Photo: Thomas J. Story; Styling: Janna Lufkin
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.
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Ingredients
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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Search All of Sunset's Recipes
The Latest
This Passive House Was Built to Withstand Harsh Montana Winters
