- make this recipe
- user reviews (1)
-
Olive oil
-
24
1 1/4 - 1 1/2 inches white or yellow new potatoes, scrubbed (about 1-1/2 lbs.)
-
1
bunch flat-leaf parsley* or 48 small fresh sage leaves (one 1/2- to 3/4-oz. pkg.)
-
1
recipe Sage Butter (optional - see below)
1. Place a sheet of parchment paper or plain brown paper on a baking sheet. Brush paper with olive oil; set aside. Scrub potatoes, then cut each in half crosswise. Using a sharp vegetable peeler, knife, or slicer, cut a paper-thin slice off the cut side of each potato half. Place a leaf of flat-leaf parsley or sage on each potato half and replace the thin potato slice over each half, covering herb leaf.
2. Place potato halves, cut sides down, on prepared baking sheet. Brush potatoes with more olive oil. Bake, uncovered, in a 375 degree F. oven about 35 minutes or until tender. Serve with Sage Butter, if desired. Season to taste. Makes 8 side-dish servings.
- Note *If small leaves are not available, cut larger leaves in half.
-
1
cup softened butter
-
1
tablespoon finely snipped fresh sage (or 1 tsp. dried sage)
In a small bowl combined butter with sage. Shape into individual serving-size portions with a butter mold. Chill in the refrigerator at least 2 hours or overnight. (Or, place butter onto a sheet of plastic wrap; shape into a log. Chill and cut into serving-size pats.) Garnish plate with fresh herb sprigs, if desired.
- Servings Per Recipe 8,
- Calories 103,
- Protein (gm) 2,
- Carbohydrate (gm) 20,
- Fat, total (gm) 2,
- Sodium (mg) 7,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
I do not usually fru fru things, but this is a WOW!
5/18/2010 07:31:28 AM Report Abuse