Submitted by Terry Roberts
A Jacques Pepin recipe that is easy and yummy! Serves 4.
Ingredients
1 1/4-pound baking potatoes, peeled, and cut into 1-inch cubes (about 4 cups)
1 tbsp unsalted butter
2 tbsp corn oil
2 to 4 medium garlic cloves, peeled
¼ tsp salt
1/8 tsp ground pepper
1 ½ tbsp shredded sage leaves (or use 1 to 1 ½ tsp dried sage)
Directions
Rinse the potato cubes in cool water and drain them well.
Heat the butter and oil in a skillet (preferably non-stick) until hot, but not smoking.
Add the potatoes, cover, and cook them over medium heat for 10 minutes, turning occasionally, or until they are nicely browned.
Add the garlic and cook, covered for 10 minutes longer over low heat.
Add the salt, pepper and sage and toss to mix.
Serve immediately.
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