Succulent. Scrub the potatoes but no need to peel them, those skins have loads of flavor, texture and nutrition.
Prep time: 10 minutes
Cook time: 10 minutes
4 tablespoons olive oil
4 small (pool ball size) organic new potatoes cut into 1/8″ slices
1 stalk spring garlic thinly sliced (or 1 clove garlic, crushed)
4 tablespoons chopped fresh sage
Heat the oil in a large skillet over medium-low heat. Add the potatoes and the garlic and cook for 8-10 minutes, turning occasionally, or until potatoes are tender. Remove potatoes to a serving plate.
Turn heat to med high, and if necessary add a little more oil. Fry sage for about 30 seconds, or until crisp. Remove to a paper towel to drain and cool enough to handle (will only take a few seconds), then chop the sage leaves, sprinkle on top of the potatoes, and serve, seasoning to taste with salt and pepper.
Photo and Recipe by Tod Dimmick