Pan-Roasted Baby Potatoes Browned in Sage-Infused Ghee
 
 
Crispy pan-roasted baby potatoes are sauced with sage-infused ghee in this easy breakfast, lunch, or dinner side dish.
Yield: 4 side dish servings
Ingredients
  • 1 lb fingerling or baby potatoes
  • 4 tbsp ghee
  • 20 sage leaves, coarsely chopped
  • sea salt and freshly ground black pepper
Instructions
  1. 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.
  2. 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.
Notes
Recipe from Vegetable Literacy
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2016/03/pan-roasted-baby-potatoes-with-ghee-and-sage.html