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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Browned butter, shallots, sage and potatoes. Euphoria! Serving size and times are estimated. Ingredients:
3 tablespoons butter (not margarine) |
1 tablespoon fresh sage, chopped |
1 shallot, finely minced |
1 teaspoon garlic powder |
1 teaspoon salt |
2 lbs yukon gold potatoes (or other waxy, not starchy, variety) |
Directions:
1. Peel the potatoes and slice into roughly 1/2 x1 x1 pieces.
2. Place in a pot and cover with water by 1 inch.
3. Boil until fork tender, but not overdone. Unlike more starchy potatoes, these will hold up well when folded with the butter, but not if overcooked.
4. Melt/brown butter over medium-high heat. When the bubbles subside, reduce heat to medium, add shallots and cook for 2 minutes or until lightly browned.
5. Add sage, salt and garlic powder and cook an additional 1 minute.
6. Drain potatoes and drizzle on the browned butter mixture (or however much of it you please), then fold it all gently together.
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