Free Recipe Pan-Fried Potatoes 2
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Pan-Fried Potatoes 2 Recipe
4 lg Red potatoes; (1 1/2 pounds)
3 tb Olive oil
1/4 c Olive oil for frying sage
-leaves; (I didn t do this)
2 bn Fresh sage
Pan-Fried Potatoes 2 Preparation
Source: Chicago Tribune Food Section, Nov. 4, 1998 Wash potatoes and scrub well. Peel. Cut potatoes into quarters (to form long wedges), then cut each wedge thinly, into 1/8 inch triangular pieces. In large nonstick skillet, heat 3 TB oil. Add potatoes. Cook over high heat for 5 minutes, stirring often. Turn potatoes over and cook on other side for 5 minutes. Potatoes will crisp and turn golden brown. Cover pan, lower heat, and cook 5 minutes longer. Julienne half the sage so that you have 1/4 cup. Uncover pan and add julienned sage. Stir well, add salt and freshly ground black pepper to tast and cook another 5 minutes. Total cooking time will be 20 minutes. In small non stick pan heat 1/4 cup oil over high heat. When oil is very hot, add 8 – 12 whole sage leaves. Sage will crisp in 30 seconds. Remove sage from oil. Transfer cooked potatoes to a platter. Garnish with fried sage leaves. Notes: I left out the whole part of deep frying the sage leaves. I also undercooked the potatoes about 2 minutes for each part; then I put the whole thing in a pan, uncovered, in the oven for the two hours before shabbat. worked out fine. Posted to JEWISH-FOOD digest by MUFFYMOM@aol.com on Nov 8, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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