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)
Dan Barber’s Original Recipe and Photo Here