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Put the potatoes, unpeeled, in a saucepan and cover by 2" with water. Add 1.5 tsp. salt and bring to the boil. Reduce heat, cover, and cook until tender, about 15–20 minutes.
Drain the potatoes. Heat the olive oil in a heavy skillet over medium heat. When the oil is hot. add the potatoes and turn them in the oil.
Sprinkle on the remaining 1.5 tsp. salt, the pepper, and the sage. Cook, turning occasionally until the potato skins are light golden and the sage is crisp, about 10 minutes.