Dish of Potatoes with Rosemarry & Sage
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Potatoes with Rosemary & Sage


Italy   -   Patate al Sale Profumato
Makes:
Effort:
Sched:
DoAhead:  		 4 side
**
45 min
Yes		 These Italian fried potatoes pack a lot of flavor. They can be made ahead and reheated in a 325°F/160°C oven. Serve hot or warm.




1-1/2
1/4
1/4
1
5
1
3
1/2
1/4
#
c
c
cl



t
t
Potatoes (1)
Olive Oil ExtV
Butter
Garlic
Sage Leaf (2)
Rosemary sprig
Parsley sprig
Salt
Pepper
Make   -   (45 min)
  1. Peel POTATOES and cut into 3/4 inch cubes.
  2. In a heavy skillet heat Olive Oil and Butter. Fry Potatoes over moderate heat, tumbling now and then until golden (see Note-3).
  3. Meanwhile: crush GARLIC and chop very fine. Chop SAGE, Rosemary and Parsley fine. Mix all together with Salt and Pepper.
  4. Pour off as much oil as will pour. It can be used for other moderate temperature frying.
  5. Tumble Potatoes with the Herb mix. Serve hot or warm.
NOTES:

  1. Potatoes:

      I use White Rose potatoes because those are what I always have on hand and they work fine. Other potatoes would probably also work. For details see our Potatoes page.

  2. Herbs:

      All herbs should be fresh. Go easy on the rosemary, about a 4 inch sprig - it can overpower easily.

  3. Method:

      For larger batches I use an electric skillet and keep the temperature between 275°F/135°C and 310°F/155°C.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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