Roasted Potatoes with Brown Butter and Sage
- 2 lbs potatoes , washed, cubed
- 2-3 tablespoons olive oil
- salt to taste
- handful of fresh sage leaves
- about 2-3 tablespoons butter
In large bowl, toss cut potatoes, about 3 sage leaves (minced) and enough olive oil to coat potatoes. Add salt to taste
Place potatoes on sheet pan and roast in oven for about 30-45 minutes, or until golden brown. Turn potatoes at least once during the roasting period.
In frying pan, gently melt butter. Don't melt the butter too quick, or it will burn. Once butter melts and starts to bubble, add the rest of the sage leaves. Fry sage leaves on both sides, until crispy.
Keep an eye on the butter as you fry the sage & the butter browns. Skim as needed (using clarified butter will reduce this step). Take butter off heat when it is nicely brown, think a rich caramel color, and strain the butter to remove any sediment.
Toss potatoes with the brown butter and fried sage leaves.
Eat and be in heaven!
Here at the farm, we all agree that this is probably one of the best things we have ever eaten ever. No joke...