I love making crispy fried sage. It’s great on top of grilled steak or even crumbled on hashed browns. Sometimes I just eat them by themselves like potato chips, simply quick fried in olive oil and sprinkled with sea salt.
So when I saw a recipe for “Sage Potato Chips” is a recent issue of Saveur Magazine, I knew I’d have to try it out this weekend. The original recipe is by Chef Dan Barber of Blue Hill at Stone Barns, and I was totally mesmerized by the accompanying photograph in the magazine (link below). I used the ingredients that I already had in my kitchen, and it was easy and delicious. Next time I’m going to make them as a side to grilled flat iron steak or a juicy cheese burger.
What you need:
Potatoes (I had Russet on hand)
Sage Leaves
Oil
Sea Salt
Paprika
Step 1: Clean and dry sage and potatoes
Step 2: Using a mandolin, make long slices of the potato
Step 3: Make 2 cuts in the center of the potato to hold the sage leaf
Step 4: Heat up oil to 200 degrees and fry each potato slice (without the sage) for ten seconds each then drain
Step 4: After the potato piece cools down a bit, insert one sage leaf into the center cuts. Note: I had BIG sage leaves in my garden and had to adjust the slits so they fit.
Step 5: Raise the oil in the pan to 350 degrees and fry slices again (with the sage leaves inserted) until golden and crispy
Step 6: Season with sea salt and paprika
Dan Barber’s Original Recipe and Photo Here
Mentioned Above:
Article about Blue Hill at Stone Barns
This is a really sharp idea. Well prepared, Jo.
I never ate a whole sage leaf before my friend Jill made butternut squash ravioli and fried sage leaves in butter until they were crunchy. The sage butter became the sauce, but the sage leaves turned into the main event.
I knew rosemary paired well with potatoes, but not sage. Now I know.
Edible works of art, I say. I have no doubt they were gorgeous and delicious.
Fried sage rocks! These look amazing!
Jo! I love sage, but here you took it to a whole new level, fried sage… yum!
These chips look perfectly cooked, seasoned. They’re just beautiful!!!
I bet it would look even better if you were to make the cut for the slits at a diagonal …
They look beautiful and I bet they taste great.
yours look even tastier than those in the saveur photo. brava!
Thanks. I still have that Saveur photo taped on my fridge. It’s just gorgeous!
I was just catching up on Saveur this weekend and bookmarked this recipe. You make it look easy.
Hi Esi,
It really was easy.
My husband requested that I try inserting bacon instead of sage next time. I’m thinking partially cooked bacon and a bit of rosemary slipped underneath.
Bacon too, ohh
Sounds fantastic!!
Very creative. The only fancy potato chips I’ve ever attempted to make are those by Martha Stewart. They’re made out of two pieces of mandoline-sliced potato like this sandwiched together with a leaf of parsley, sage, or what have you, in the middle. The end results look somewhat like stained glass windows. It’s a pain in the butt to make. This looks way easier and just as elegant and delicious. Thanks.
You are a Zen master. Lord, inserting the knife into the razor-thin potato slice. It puts my knitting efforts to shame!
Wow, those turned out great and elegant looking. I gotta try this some time. Perfect way to spruse up a dinner party.