Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 Potatoes - unpeeled, cut in -Salt and freshly ground
-half horizontally -pepper
2 T Olive oil -
2 c Red onion - coarsely -
-chopped -
12 Clove garlic - finely -
-minced -
2 T Unsalted butter -
2 T Sage - fresh, chopped -
1 c Italian parsley - fresh, -
-chopped

1. In a large saucepan over medium heat, add the potatoes and cover
with water; cook for 20 to 30 minutes, until just tender. Remove
from the heat, drain, and cool. Cut the potatoes into 1/4-inch-thick
rounds, then into quarters. 2. In a large skillet over medium heat,
heat 1 tablespoon of oil. Add the onion and garlic, cover, and sweat
until translucent. 3. Add 1 tablespoon of butter, let it melt, then
add the potatoes. Continue to fry and turn the potatoes as needed to
keep them from burning, scraping the crisp bits from the bottom of
the skillet. Add additional oil and butter only if absolutely
necessary. When the potatoes begin to turn golden brown, stir in the
sage and parsley, and season with salt and pepper to taste. Continue
to saute and scrape the potatoes from the bottom of the pan until
they are deep golden brown.

Serves 8.

PER SERVING: Calories 165 Carbohydrates 25 g Protein 3 g Cholesterol
8 mg Fat/% Total 7 g/35% (i.e., 35% of the calories are from
fat) Source: Great Good Food by Julee Rosso Converted by MMCONV vers.
1.50

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