SAGE POTATOES AU GRATIN
Provided by Sunny Anderson
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Butter an 8 by 8-inch casserole dish using 1 tablespoon of the butter.
- In a pot, add the heavy cream, 1/2 teaspoon salt, and sage leaves. Bring to a simmer and steep for 10 minutes. While steeping, peel and slice the potatoes 1/8-inch thick on a mandolin. Begin to layer the potatoes on the bottom of the prepared dish, overlapping each slice by half. When the first layer of potatoes is complete, season with salt, cayenne pepper, and sprinkle with a third of the cheese. Repeat two more times, ending with a final layer of just potatoes.
- Strain the heavy cream and discard the sage. Pour the heavy cream over the casserole, pressing the potatoes down. Dot the remaining 2 tablespoons butter in pieces evenly over the top of the potatoes. Cover with aluminum foil and place in the oven, lowering the temperature to 350 degrees F. Bake, covered, for 40 minutes. Uncover and bake 20 minutes more. Serve hot.
SAGE AND GARLIC MASHED POTATOES
Categories Garlic Potato Side Yogurt Fall Sage Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- In a small saucepan simmer garlic in oil until golden. Stir in sage and remove pan from heat. Let mixture stand 15 minutes and drain oil through a fine sieve into a small bowl, discarding solids.
- Make fried sage leaves:
- In a small skillet heat 1/8 inch oil over moderately high heat until hot but not smoking and fry sage leaves, 1 at a time, about 3 seconds, until crisp, transferring with a slotted spoon to paper towels to drain. Sprinkle sage leaves with coarse salt.
- Peel potatoes and quarter. In a large saucepan cover potatoes by 1 inch with salted cold water and simmer until tender, about 20 minutes. Reserve about 1/3 cup cooking liquid and drain potatoes.
- Preheat oven to 350°F.
- While potatoes are still warm force through a ricer or medium disk of a food mill into a bowl and beat in yogurt, butter, seasoned oil, enough reserved liquid to reach desired consistency, and salt and pepper to taste. Transfer to an ovenproof serving dish. Mashed potatoes may be made 1 day ahead and chilled, covered.
- Heat potatoes in oven until heated through and top with fried sage leaves.
SUNNY'S MOMMY'S SAGE POTATOES
Provided by Sunny Anderson
Categories side-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Coat the bottom and sides of an 8-by-8-inch baking dish with the butter; set aside.
- In a saucepot on medium heat, add the heavy cream, sage, garlic and a pinch of salt. Bring to a low simmer and cook until the cream becomes fragrant with the scent of sage, about 10 minutes.
- Layer the potatoes in the prepared dish. Add each slice by overlapping the previous slice by a bit and continue this pattern in a row or create a spiral. Once the first layer is done, sprinkle with a pinch of salt and cayenne pepper. Repeat the next layers by doing the same. Once the layers are complete, strain out the sage leaves and garlic from the heavy cream and pour the cream over the dish. Allow the cream to settle into the dish, picking it up a little bit off the counter, then dropping it to tap the air out. Then, sprinkle with the cheese. Cover the dish with aluminum foil.
- Lower the oven temperature to 350 degrees F. Bake the potatoes for 45 minutes; remove the cover and bake until the cheese is golden, about 15 more minutes.
ROASTED POTATOES WITH SAGE AND GARLIC
Make and share this Roasted Potatoes With Sage and Garlic recipe from Food.com.
Provided by Malarkey Test
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F and place a large, heavy skillet or roasting pan in the oven to heat.
- Place the potatoes in a large saucepan and cover with cold salted water. Put on high heat to boil. Once boiling, lower heat and simmer for 5 minutes.
- Drain the potatoes well, and place on paper towels. put the flour on a plate. When the potatoes are dry, roll them in the flour to coat.
- 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 to the oven for one minute.
- Season generously with salt and pepper and serve.
Nutrition Facts : Calories 230.4, Fat 8.3, SaturatedFat 2.5, Cholesterol 7.6, Sodium 28.4, Carbohydrate 35.7, Fiber 4.4, Sugar 2, Protein 4.2
SAGE POTATOES
These potatoes sounded interesting an another way of using garden sage. Recipe source: Bon Appetit (February 1986)
Provided by ellie_
Categories Potato
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 479.9, Fat 12.1, SaturatedFat 7.5, Cholesterol 30.5, Sodium 111, Carbohydrate 86, Fiber 11.2, Sugar 5.9, Protein 10
ROASTED SAGE POTATOES
Sage and onions are aromatic, flavorful enhancements to flaky baked potatoes. This classic dish is a favorite in rural France. This is a recipe I found on about.com french recipes and changed just a bit.
Provided by diner524
Categories < 4 Hours
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F Toss the ingredients together in a shallow roasting pan, cover with foil, and cook, stirring twice, for 45 mins., uncover and bake 15 minutes more until lightly browned.
Nutrition Facts : Calories 137.8, Fat 4.5, SaturatedFat 2.8, Cholesterol 11.4, Sodium 475.6, Carbohydrate 22.6, Fiber 2.4, Sugar 1.8, Protein 2.5
ROASTED POTATOES WITH SAGE AND GARLIC
The word "sage" is derived from the Latin word salvia, which means "safe, whole, healthy." In ancient times, sage was viewed as a medical cure-all, at once a diuretic, an antiseptic and a tonic for digestive disorders, liver trouble and headaches; small wonder the plant maintained a premier spot in the herbal apothecary throughout the Middle Ages. Of solid character and haunting flavor, sage does better with robust, earthy peasant fare rather than with more refined cuisine. It pairs perfectly here with potatoes and stands up well to garlic. Enjoy with your favorite roasted or grilled meat.
Provided by Molly O'Neill
Categories side dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 272, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 9 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 467 milligrams, Sugar 2 grams, TransFat 0 grams
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SMASHED SAGE-BUTTER POTATOES RECIPE - BRIAN MARCY
From foodandwine.com
5/5 (1)Total Time 50 mins
- Add water to a Dutch oven to a depth of 1/2 inch; place a steamer basket in Dutch oven. Bring water to a boil over high. Place potatoes in steamer basket. Cover, reduce heat to medium, and steam until potatoes are tender, 30 to 35 minutes. Let cool 10 minutes.
- Meanwhile, melt butter in a large skillet over medium. Add sage leaves, and cook, stirring constantly, until leaves turn dark green in spots and butter is light golden brown, 4 to 5 minutes. Remove from heat.
- Place potatoes on a baking sheet, and gently smash using the bottom of a measuring cup. Transfer to a large serving bowl, and gently toss with sage butter. Season with salt to taste.
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