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


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