I’m on a Jacques Pepin roll lately. This is another from good simple recipe from Fast Food My Way. I’ve sauteed potatoes many times and they almost always come out great. I guess we like potatoes! But the addition of the garlic and sage in these was really nice. I found the potatoes took a lot longer to cook than his suggested time. I did the extra cooking up front, when the potatoes were browning without the garlic. I also used way less garlic! The original recipe called for 24 cloves! I didn’t have that many in the house and didn’t want to use up all I had anyway. This was plenty for us and I love garlic. I’ve been growing sage in a pot and love to use fresh herbs like this! Just sorry I never got around to planting garlic last fall. I’ve been relying on storebought.
Cubed Potatoes with Garlic and Sage
- 4 cups potatoes peeled and cut into 1-inch cubes
- 1 Tbs butter
- 2 Tbs olive or canola oil
- 8 garlic cloves peeled
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 1/2 Tbs of sage sliced into thin pieces
- Rinse the cubed potatoes in cold water. This was something I've not done before. I know it rinses off some of the starch and maybe that had something to do with the fantastic texture these had!
- Heat the butter and oil over medium heat in a skillet until hot, then add the potatoes and stir. Cover and cook the potatoes until browned all over, stirring now and then. He said 10 minutes but mine took more like 20 (and I think my cubes were smaller than 1 inch too!)
- Once the potatoes are nicely browned, add the peeled garlic cloves and cook another 10 minutes, covered, stirring now and then.
- Stir in the salt, pepper and sage and serve.
This was part of a fantastic meal, which included:
- Green salad with cream dressing
- Pepper steak aka steak au poivre
- Roasted beets with sour cream and chives