Pan Roasted Potatoes with Sage
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These pan roasted fingerling potatoes are tender inside and crispy outside. Garlic, onion and sage add extra yumminess, and it's easy to make.
|1||pound||potatoes||fingerling or red new potatoes, washed|
|1||each||yellow onion||halved and thinly sliced|
|2||cloves||garlic||or to taste, minced|
|1||x||red pepper flakes||to taste, optional*|
Cover the potatoes with salted cold water in a large pot.
Bring to boil over high heat and cook for about 8 minutes until fork tender.
Transfer into a colander and run under cold water, drain and set aside.
Heat olive oil in a large nonstick skillet over medium high until hot.
Add the onions and garlic, stirring often, and cook until onions start to brown and soft about 8 minutes.
Stir in the sage leaves, and cook for another 2 to 3 minutes until wilted.
Add the boiled potatoes into the skillet.
Cook until the potatoes are browned and heated through about 5 minutes or more.
First published: 2012-01-04 last updated: 2014-12-16