Red Creamer Potatoes Tossed In Sage Recipes

Steps:

• In a steamer, cook potatoes over barely simmering water for 12 to 15 minutes or until tender.
• Toss with olive oil and sage and season with salt and pepper.

Steps:

• Preheat oven to 400°F. Combine garlic and oil in small ovenproof dish; cover tightly with foil. Bake until garlic is very tender, about 35 minutes. Cool slightly. Transfer garlic and oil to processor; add butter and process until almost smooth. Transfer garlic butter to small bowl.
• Sauté bacon in heavy large skillet over medium heat until crisp, about 4 minutes. Using slotted spoon, transfer bacon to paper towels to drain. (Garlic butter and bacon can be made 1 day ahead. Cover separately and chill. Bring garlic butter to room temperature before using.)
• Cook potatoes in large pot of boiling salted water until just tender, about 15 minutes. Drain. Cool slightly. Cut potatoes in half; transfer to heavy large skillet. Add garlic butter, bacon, and dried sage and toss over medium-high heat until potatoes are heated through, about 6 minutes. Season to taste with salt and pepper. Transfer potatoes to bowl. Garnish with sage sprigs, if desired.

Steps:

• Preheat the oven to 450 degrees F. Cover the potatoes with cold water seasoned with salt and pepper. Bring the potatoes to a boil and cook until tender. Drain well.
• In a medium saucepan, heat the cream and chopped sage over medium-low heat until the cream is very warm and has been infused with the sage flavor, about 5 minutes. Add the potatoes to the sage-infused cream along with the butter and Parmesan cheese. Mash the potatoes until smooth, season to taste with salt and pepper and cool until thickened, about 20 minutes.
• Meanwhile, heat the olive oil in a skillet over medium-high heat. Add the whole sage leaves and fry until dark green and crisp, 30 seconds to 1 minute. Drain on a paper towel-lined plate. Place the cooled potatoes in a piping bag fitted with a large star tip. Divide and pipe into 4 equal mounds on a baking sheet and bake until golden brown, 6 to 8 minutes. Garnish each mound with a fried sage leaf.

Steps:

• Position rack in center of oven; preheat to 425°F. Combine all ingredients in large bowl; toss to coat. Spread mixture in single layer on large rimmed baking sheet. Roast until potatoes are tender and browned around edges, stirring occasionally, about 40 minutes. Serve roasted potatoes warm or at room temperature.

Steps:

• Preheat oven to 450 degrees and place a large, heavy skillet or roasting pan in the oven to heat up. Place the potatoes in a large saucepan and cover with cold salted water. Place over high heat and bring to a boil. Lower the heat and simmer 5 minutes.
• Drain the potatoes well and place them on paper towels. Place the flour on a plate and when the potatoes are dry, roll them in the flour to coat, shaking off any excess. Remove the hot skillet from the oven and add the oil and potatoes. Roast, shaking the pan occasionally until the potatoes are golden brown all over, about 30 minutes. Remove from the oven and add the garlic, sage and butter. Return the pan to the oven for one minute. Season generously with salt and pepper and serve.

Steps:

• Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix all ingredients except potatoes. Add potatoes; toss to coat. Spread in pan.
• Roast uncovered 30 to 40 minutes, turning and stirring after about 20 minutes, until potatoes are tender.

Steps:

• In a large skillet, melt butter over medium low heat. Stir in onion and garlic and cook until translucent (2-4 minutes).
• Add potatoes and sage.
• Cover pan and cook for 10 minutes, stirring occasionally.
• Turn potatoes over and continue cooking for 5 minutes or until bottom of potatoes is golden brown.