Parsleyed Potatoes with Sage Butter
1 1/4 inches white or yellow new potatoes, scrubbed (about 1-1/2 lbs.)
bunch flat-leaf parsley* or 48 small fresh sage leaves (one 1/2- to 3/4-oz. pkg.)
recipe Sage Butter (optional - see below)
- 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.
- 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.
From the Test Kitchen
If small leaves are not available, cut larger leaves in half.
- 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.
Nutrition Facts(Parsleyed Potatoes with Sage Butter)
- Per serving:
- 103 kcal cal.,
- 2 g fat
- 7 mg sodium,
- 20 g carb.,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet