September 17, 2016
Dinner, Side Dishes, Dairy,
Vegetables, Potatoes , 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Vegetarian, Herbs, Butter/Margarine, Kosher Dairy more
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"Recipe source: Sunset Magazine (October 2016)"
In a pot of boiling salted water bring potatoes to a boil, reduce heat and simmer until tender (15-20 minutes); drain; return to pot and stir to break up potatoes.
Meanwhile in a saucepan over medium heat cook and butter and sage together; stirring often until butter is golden brown and sage is crisp (10-15 minutes).
Pour 3/4 of sage mixture into the potatoes and stir in to blend in the butter. Transfer to a shallow bowl and drizzle with remaining sage butter.
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Wonderful flavour! I have made them twice now. First time left the sage leaves whole, second time I chopped them up. We preferred the chopped version. Did find that the cooking time and temperature of the sage/butter resulted in burnt sage. So second time, I reduced the heat to medium low and it worked perfectly. This will be a good side for a chicken dinner. Will be making this again. Thanks for sharing Ellie! Made for Billboard Recipe Tag.