Again, another simple, quick, and depending on the state of your pantry, reasonably cheap side dish. Farmer’s markets have lots of tender new potatoes for good prices this time of year, and if you live near a good Indian market (or, say, within a short train ride of Little India in Chicago), you can find ghee for reasonably cheap. From there, just add sea salt and pepper, and the sage to infuse the ghee with.
- 1 lb new potatoes (I believe these were red or fingerlings?)
- 4 T ghee
- ~20 fresh sage leaves, torn, if you have them – otherwise ~2 T dried sage
- sea salt and fresh ground pepper to taste
Bring a pot of salted water to a boil. Add your potatoes in, and cook for 10 to 15 minutes (I went with 15), until fork tender. Drain the potatoes.
In a medium sized pan (original recipe recommends a cast iron pan, this works just fine with a normal pan if you don’t have one/don’t want to get it out), melt the ghee, adding the sage as it melts. Add the potatoes in a single layer once melted, and cook over medium, turning/stirring the potatoes every four to five minutes or so, until they’re browned on all sides (which should take around 20 minutes).
Sprinkle with sea salt and pepper, and then enjoy your crispy potatoes!