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New potatoes with sage

Time 40 minutes
Yields Serves 4
New potatoes with sage
(Glenn Koenig / Los Angeles Times)
1

Put the butter in a small heat-proof casserole or Dutch oven -- preferably made of enameled cast iron -- and set it over gentle heat. Add the sage leaves and, when they soften slightly, after a minute or so, add the garlic and let it soften for 15 to 20 minutes without coloring. During this time, the butter should murmur very gently without burning.

2

Meanwhile, cook the potatoes in their skins in a separate large saucepan in gently simmering salted water. Test after about 10 minutes. The potatoes should be easily pierced by a small sharp knife. Drain.

3

Spoon the potatoes gently into the flavored butter in the casserole and leave them to color gently and continue cooking for several minutes.

4

When ready to serve, season with salt and serve garnished with the sage leaves either as a first course or as an accompaniment.

Adapted from Alain Passard’s “The Art of Cooking With Vegetables”.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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