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Sides, Vegetarian

New potatoes with sage

New potatoes with sage
Glenn Koenig / Los Angeles Times

In a world overstuffed with weighty, glossy celebrity chef cookbooks, it would be easy to overlook Alain Passard's newly translated "The Art of Cooking With Vegetables." But it would be a mistake. Granted, it's a slim book -- 100 pages ... Read more

Total time: 40 minutes | Serves 4
  • 1/4 cup salted butter
  • Leaves from 4 sprigs fresh sage
  • 3 cloves of garlic, lightly smashed and peeled
  • 2 pounds fingerling potatoes
  • Fleur de sel or salt of your choice

Step 1Put the butter in a small heat-proof casserole or Dutch oven -- preferably made of enameled cast iron -- and set it over gentle heat. Add the sage leaves and, when they soften slightly, after a minute or so, add the garlic and let it soften for 15 to 20 minutes without coloring. During this time, the butter should murmur very gently without burning.

Step 2Meanwhile, cook the potatoes in their skins in a separate large saucepan in gently simmering salted water. Test after about 10 minutes. The potatoes should be easily pierced by a small sharp knife. Drain.

Step 3Spoon the potatoes gently into the flavored butter in the casserole and leave them to color gently and continue cooking for several minutes.

Step 4When ready to serve, season with salt and serve garnished with the sage leaves either as a first course or as an accompaniment.

Note: Adapted from Alain Passard's "The Art of Cooking With Vegetables".


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