Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Roasted New Potato Salad with Sage Leaves
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1 ½ tablespoons extra-virgin olive oil, divided |
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1 ½ tablespoons red wine vinegar |
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1-½ tablespoons minced shallots |
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1 ½ pounds small red-skinned potatoes |
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25+ fresh sage leaves |
Whisk ¾ tablespoon oil, the vinegar, and the shallots in a small bowl to blend. Season with salt and pepper. Set aside.
Preheat oven to 425. Toss the whole potatoes and sage with ¾ tablespoons oil and put into 9" cake dish. Sprinkle with salt and pepper. Roast until potatoes are tender and sage is crisp, stirring occasionally, about 45 minutes. Cool slightly.
Cut potatoes in half or fourths. Transfer to a bowl. Crumble roasted safe leaves over potatoes. Rewhisk vinaigrette and drizzle over potatoes. Toss to coat. Season to taste with salt and pepper. Serve warm or at room temperature.
NOTE: My daughter sent me this from Epicurious.com. I cut the recipe in half for us but next time I will definitely put in more sage leaves. They were wonderful! I opened one of the three pounds bags of creamer potatoes at Publix and took out 1-½ pounds of the smallest ones in it. I served it warm along with Peanut-Crusted Fish Fillets with Fried Bananas and a vegetable stir-fry.