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
