Parsleyed Potatoes with Sage Butter

When baked, a parsley or sage leaf shows through the thin baked potato slice.

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2 users rated this recipe an average rating of 2.5
Makes:
8 servings
Prep:
30 mins
Bake:
35 mins
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Parsleyed Potatoes with Sage Butter

Ingredients
 
Olive oil
24
1 1/4 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)

Directions

  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.

From the Test Kitchen

*

If small leaves are not available, cut larger leaves in half.

Sage Butter

Ingredients

1
cup softened butter
1
tablespoon finely snipped fresh sage (or 1 tsp. dried sage)

Directions

  1. 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
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