Sage is an herb that I am newly converted to, which I now craft dishes around, and I blame Mario Batali. In his latest cookbook, Molto Italiano, he uses sage with abandon and fried sage is a particular favorite. He sprinkles it in sage butter tortelloni and game hens with pomegranate and orange, stuffed cabbage and Roman-style veal cutlets.
Upon first reading of the frying technique, it set off my “cheffy” bell, meaning it seemed a bit precious. But, thankfully, I have gotten better at ignoring my food prejudices because fried sage is seriously delicious, like a sage chip exploding in your mouth!
I fried these potatoes up to go with the white bean, sage and sausage soup I recently made. With the oil already flavored withe sage, why not add some potatoes and make it a feast, and it was. I added the dash of vinegar, British style, because it just make the salty goodness of fried potatoes that much better!
Pan Fried Potatoes with Sage and Vinegar
2 large yukon gold potatoes, cut in 1/2 inch slices
3 tablespoons olive oil
15 sage leaves
vinegar (malt, cider)
In a large skillet heat the olive oil over medium high heat for at least 2 minutes. Fry sage leaves until they begin to change color and flatten. Remove from pan and set aside. Turn heat down to medium and fry potatoes in batches until golden brown on each side. Drain on paper towels and sprinkle with salt and vinegar. Sprinkle sage leaves over all and serve.