Photo: Thomas J. Story; Styling: Janna Lufkin

YieldsServes 12 (makes 8 1/2 cups)
AuthorClare Carver

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.

Potatoes with Sage Brown Butter