Lemon and Sage Potatoes
Fondant potatoes served with a zesty sage butter sauce.
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Categories
Ingredients
- 2 pounds yellow potatoes
- 2 Tbsp vegetable oil
- 3 Tbsp butter
- 4 cloves garlic
- 6 sage leaves
- 3/4 cup vegetable stock/broth
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 1 Tbsp salt
- 1 Tbsp ground black pepper
Preparation
- Preheat oven to 425°F (218°C).
- Slice potatoes on each side lengthwise to create a thick plank and using a metal ring cutter or round cookie cutter, stamp out yellow potatoes to form a puck-like shape. Then hold in cold water.
- In an oven-safe, nonstick frying pan or skillet, turn on the heat to medium-high, and add vegetable oil and brown potatoes on each side 2-3 minutes.
- Then add butter, garlic, and sage, using a spoon baste potatoes, until butter lessens in bubbling, and it smells nutty and starts to brown about 1-2 minutes.
- Then add stock, lemon juice, and lemon zest. Using a wooden spoon, slowly whisk to remove caramelized bits from the bottom of the pan. Cover pan with aluminum foil and place potatoes in the oven and roast for 30 minutes.
- Remove potatoes from oven and let cool slightly. Serve.
