Pan Fried Potatoes with Garlic and Sage, the Jacques Pepin Way

 

LUCY BURDETTE: Sometimes if you're serving something a little plain (or even  leftover--LOL) for dinner, you yearn for a little pizzazz on the side. But without spending hours in the kitchen, right?

These pan-fried potatoes, first seen in Pepin's FAST FOOD MY WAY, fit the bill exactly. Don't be afraid of the garlic--it gets nicely brown and soft, as though you'd spent an hour roasting.

    4 medium potatoes, peeled and cut into 1-inch cubes
    1 Tbs butter
    2 Tbs olive 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 and pat dry.

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 occasionally to prevent sticking.  


Once the potatoes are beginning to brown, add the peeled garlic cloves and cook another 10 minutes, covered, stirring now and then. When most of the sides are brown and the potatoes are fork tender, you are ready. 

Stir in the chopped sage, sprinkle with salt and fresh pepper and serve. (Oh, it makes my mouth water to look at those crunchy nuggets...)

When she's not eating, cooking, or blogging, Lucy Burdette writes the Key West food critic mystery series.
 
 Fatal Reservations, the sixth book in the series, will be in bookstores on July 7, but you can certainly order it now!