Pan Roasted Potatoes with Sage
These pan roasted fingerling potatoes are tender inside and crispy outside. Garlic, onion and sage add extra yumminess, and it's easy to make.
fingerling or red new potatoes, washed
halved and thinly sliced
or to taste, minced
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.