Prep 2 mins
Cook 10 mins
this is an old standby; great for those sudden evenings with friends. I've been doing this one since I was a wee baern and always manages to excite people. the flavors are simple and clear, and if steamed the skins pop so wonderfully. the lemon is best when mixed to white wines and can be sub'ed with an equal portion of marsala to mix with big reds, or grand marinier for lighter reds
- 4 fresh sage leaves
- 2 teaspoons dried rosemary
- 1 teaspoon sea salt
- 1⁄4 teaspoon lemon, zest of
- 1⁄4 teaspoon fresh lemon juice
- 1⁄2 teaspoon fresh peppercorn
- 1⁄2 teaspoon olive oil (or grapeseed and touch of sesame)
- 2 lbs red potatoes, best to use smallest ones
- chop fine the sage leaves, I prefer slivers for effect.
- powder the rosemary in pestle.
- medium grind the peppercorns.
- mix dry ingredients and set aside in ramakin.
- set aside juice and zest in ramakin.
- steam potatoes, do not boil as it weakens the skins, untill tender.
- heat medium skillet med.
- let the oil come up to temperature and toss potatoes in.
- add dry mixture and saute for about 1 minute.
- add lemon zest mixture; toss briefly and remove from heat.
- works well served family style set off with sage or mint sprigs or simply arrange 2-4 potatoes individually per serving plate.
- thought I'd add a recipe to start with that I could remember at work.
- this one is quite easy, and fast, but gets consistent remarks.