Yes, may sound a little but unconventional….but trust me, these are delicious.
Our garden herbs are flourishing….some more than others this year, like our oregano, thyme and sage. I often struggle with what to do with sage if I am not in the midst of making my Thanksgiving meal or butternut squash ravioli with sage brown butter…always a hit, but a little heavy for a summer evening. Gary’s daughter and fiance came over for dinner last week so I looked in the fridge and pantry to see what I could create that would be delicious and fast. Grilled chicken with rosemary, thyme and oregano from the garden and these roasted potatoes. I had intended just to use the fried sage as a garnish, but had the sage infused butter sitting in a pan when I was prepping the potatoes and opted to throw it in. The sweetness of the butter and the sage infusion, married with the caramelized flavors of the potatoes created one of my favorite bites, perfect any time of year as our sage usually lasts well into fall.
Brown Butter and Fried Sage Potatoes
2 pounds potatoes cut into 1 inch chunks – we used purple, white and red…I love purple potatoes!
1 red onion, diced
2 stems rosemary, chopped very fine
4 tablespoons butter, unsalted
8 large sage leaves, stem removed
Salt and pepper
Preheat your oven to 400 degrees. Prep your veggies and rosemary and toss into a baking dish. Heat the butter in a skillet on the stove top. When the butter has just melted add the sage. Let the sage crisp for about a minute then carefully remove with a slotted spoon onto a paper towel (the sage may spit a bit so don’t burn yourself.) Drizzle the butter over the potatoes and season generously with salt and peppers. Stir to combine. Roast the potatoes for about 30-40 minutes, until crisp outside and tender inside, stirring occasionally. Serve with the fried sage leaves on top.