Description

This homey, assertively flavored potato and garlic dish goes well with poultry and grilled or roasted meat. Though left whole, the garlic cloves are quite mild when cooked this way. If fresh sage is not available, substitute fresh thyme, savory, oregano, chives, or basil.
4servings

Ingredients

1 ¾ pounds baking potatoes, peeled and cut into 1-inch cubes (about 4 cups)
1 tablespoon unsalted butter
2 tablespoons corn oil
24 medium garlic cloves, peeled
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
1 ½ tablespoons shredded fresh sage leaves

Instructions

Rinse the potato cubes in cool water and drain them well.

Heat the butter and oil in a skillet (preferably nonstick) until hot but not smoking. Add the potatoes, cover, and cook them over medium heat for 10 minutes, turning occasionally, or until they are nicely browned. Add the garlic and cook covered, for 10 minutes longer over low heat.

Add the salt, pepper, and sage and toss to mix. Serve immediately.

*contributed by Jacques Pépin from his book “Fast Food My Way” 2004©