The side dish and I are only newly on speaking terms.
I still can’t say we’re safely into BFF territory, but we’re getting there.
One crispy buttery salty baby potato at a time.
The real problem I have with sides is that I rarely have use for them! Most vegetarian dishes are pretty much complete meals unto themselves so why would I complicate my life (and the 30-45 minutes I have after getting home from the hospital to cook dinner before my hangriness leads me to strangle my husband) by attempting to tackle two recipes.
Yeah. Not happening.
So why now? And WHY THESE POTATOES?
Um, #pregnancycravings? And also because these potatoes are basically a jack-of-all-trades kind of dish. Not only are they incredibly easy to make, but they can serve as a base for pretty much ANY meal, whether it’s a salad, a stir fry, or something as simple as a fried egg.
And in an age where the #putaneggonit dinner has become nothing less than a way of life…I’d say these are onto something good.
- 1 lb fingerling or baby potatoes
- 4 tbsp ghee
- 20 sage leaves, coarsely chopped
- sea salt and freshly ground black pepper
- Bring a large pot of salted water to a boil. Add the potatoes to the pot and cook for 10-15 minutes, or until tender. Drain.
- Meanwhile, melt the ghee with the sage in a large cast-iron skillet over low heat. Add the potatoes to the skillet, shaking the pan so that they are in an even layer. Raise the heat to medium and cook, turning the potatoes every 3-4 minutes, until browned and crisp, about 20 minutes total. Season with salt and pepper and serve warm.