## crispy sage

August 5, 2013 § 48 Comments

The herbal, salty crunch of crispy sage is a perfect accompaniment to creamy soups, risottos, eggs, pan fried potatoes and polenta. It is a good idea to make extra because you will be eating them right off the paper towel. And they only take a few minutes to prepare.

*m e t h o d*

Gather as many large fresh sage leaves as you can. Rinse and pat them dry. Pour enough olive oil to cover the bottom of non stick skillet and turn the heat to medium high. Drop the leaves in and allow to sizzle until brown, turn them over with wooden tongs, sizzle and brown the other side. When crispy remove them from the skillet onto paper towels and lightly salt each one.

pan fried potatoes with crispy sage

Yum, crispy sage.

Another way to use my beautiful sage leaves. Thanks so much!

Yes! Do try them (crispy sage leaves) so easy and you’ll love them.

I do them in a light batter, too. Such good things, sage leaves. Sage, thyme and rosemary are the only herbs that really flourish in our garden, so finding more uses for any of them is good.

Oooo. A light batter sounds really good. Is it an egg base batter? I’m curious. I’d be willing to try them for sure. Thanks for your comment. :)

Oh my! I love the simplicity of this dish. The sage is a perfect addition to this. Great idea.

daisy

Thank you Daisy!

yum. how long will these keep?

Hey there! I’m not sure how long they will keep because we eat them all every time I make them. :) Trust me…you will too. Do make them though.

I like crispy sage and like your ideas for using it…haven’t used it on eggs or potatoes. Thanks.

I hope you give it a try Karen. They are something to write home about..well at least blog about! :) I really loved your post this morning. What a gorgeous town you live in.

I’m definitely going to try your suggestions as I have so much sage growing in my garden. I’m glad you enjoyed my post today, thank you. :)

Very inventive approach. It looks very tasty.

Thank you Conor. Nice to hear from you. :)

what a beautiful idea! I’ve always thought it a fun restaurant garnish, but why not make at home? Thanks for the primer :-)

Way to easy to make so, next time you have some leftover sage…fry some up crispy! Thank you for your comment Liz! :)

I never use Sage much but your crispy toast with a perfect poached egg convinced me enough :-)

Crispy sage is what made me really appreciate sage. I do like a little in soups, but this is really to die for! You have to try it. Its fantastic on eggs especially.

Hi Seana! Once again you’ve introduced me to something completely new! Never tried sage before, much less crispy sage! Looks delicious though! If I do come across sage, I will have to try this method! Big hug!

Hey there Felicia! Thanks for stopping in. Hope you are doing well! Do try the crispy sage…it’s amazing. Put some on your eggs…plan it! :)

Actually, I never used sage and cannot recall ever eating them. My physician nephew grew them and apparently use them a lot in his meal. I should give it a try. That photo of yours makes me want it right now!

It is such a nice surprise and it can really boost the taste and texture of a simple fried or poached egg. We love it!

That sounds delicious and your first photo with the egg is perfect! It looks like it came out of a cookbook :)

Hey…thanks Suzie! Such a nice compliment! Thank you.

Yum!

This sounds delicious. I sauté potatoes far more than I ever deep fry them. A little crispy sage would go very well. Thanks.

I sauté potatoes too..(I don’t use loads of oil in the pan and of course I use only olive oil…) Crispy sage leaves are really quite nice crumbled on top of the potatoes. :)

Loooove crispy sage. You’ve reminded me how beautiful it is. I especially love it on pumpkin pasta with roasted walnuts. Your pan-fried potatoes look fab, as does your perfect poached egg.

Oh my goodness…pumpkin pasta with roasted walnuts? That is a match made in heaven! And add crispy sage to that, even better! (Did I mention I really like your gravatar?)

I love crispy sage, you are so right it’s great on it’s own or with so many different dishes. That egg on toast with the sage looks just delicious.

Hi Suzanne! Haven’t heard from you lately…MIA! Nice to hear from you hope you are surviving the hot NYC summer. :) Thank you.

Planted sgae last year but have never really known what to do with it – only so much burnt butter sauce with gnocchi you can make. Thanks for the inspiration :)

I hope you have a good supply of leaves because once you try these you are going to want more. Although I could go for some gnocchi with burnt butter sauce right now!

I’ll take that one in the top photo, please. :) I love fried sage, and make it just this way. But, reading the comments, I see I need to also try Roger’s lightly battered way, too.

Yes. Me too. I am going to try it lightly battered too. Thank goodness I have an overgrown sage plant out back.

You totally hooked me with the first photo of the bread with butter, sage… luscious. I’ve never done this, but would love to try it. thanks.

Thank you Rhonda. :) I think it will become regular routine for your eggs if you do make this crispy sage. So easy and out of this world delicious!

What a gorgeous idea!

Thank you! :)

love this – sage is one of my favourite seasonings!

Me too! I love sage. I think it is such a good herb in fall dishes. Looks like fall is coming. I can smell it in the air!

NOoooooo…. don’t say those words quite yet! I’m trying to eke out every last ounce of summer.

I’m going to wave at you again today – I will be en route north – on islands and ferries. Watch for me! Next trip though, I’m having dinner at How to Cook a Wolf. xo

I have a sage bush that produces way more than we ever eat! I’m going to have to try this :)

Oh great Lisa. I hope you try it. They are so delicious you’ll be running out to cut more if you do!

LOVE crispy sage! And other than popping the leaves right into my mouth when I’m making sage butter for my pasta, I’d never thought of adding them to various dishes such as eggs and potatoes! Genius!!

I know! I eat 1/2 the amount I make so I have to always make sure to make lots! Put them on eggs next time, you’ll love it. :)

If only I had access to fresh sage! The last time I fried an egg (ages ago) I sprinkled over some dried sage (that I normally use sparingly) and the combo was too good. And what I’d give for a pineapple sage plant to use in green salads…

Seriously. I can not believe you mentioned pineapple sage plant Johnny! This is the same thing that happened with greek basil…and you! I went the market several weeks ago and as I walked past a nursery stall I caught this magnificent scent. I immediately walked in and inquired about this fabulous scent. After searching and smelling their various plants I discovered, for the first time pineapple sage! I bought one and planted it right outside my kitchen door. It has blossomed these magnificent red tubular flowers which are now attracting hummingbirds. It is my favorite plant and so aromatic I smell it every time I walk outside this door. Haven’t use it for cooking or salads yet. This was the same vendor I purchased my greek basil plant from, which is still thriving out back! From your recommendation I will be putting some of this pineapple sage in my next salad. I would send you some in an instance if it was possible. :)