Fingerling Potatoes Sauteed With Sea Salt And Fresh Sage Recipe
Servings: 4
Ingredients
- 1 1/2 lb fingerling potatoes, unpeeled
- 3 1/2 tsp coarse sea salt
- 2 Tbsp. extra virgin extra virgin olive oil
- 1/2 tsp freshly grnd pepper
- 8 x to 10 fresh sage sprigs or possibly leaves
Directions
- Put the potatoes in a saucepan and add in water to cover by about 2 inches. Add in 2 tsp. of the sea salt and bring to a boil. Reduce heat to medium, cover and cook for about 20 min, till the potatoes are just tender when pierced with a fork. Drain.
- Heat the extra virgin olive oil in a large skillet over medium-high heat. When the oil is warm, add in the potatoes and turn them in the oil. Sprinkle with the remaining 1 1/2 tsp. sea salt, the pepper and sage. Continue to cook, turning, till the skins are lightly golden brown and the sage is crisp, about 10 min.
- Serve warm or possibly at room temperature.
- Serves 4.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 4 servings | |
| Calories 179 | |
| Calories from Fat 62 | 35% |
| Total Fat 7.0g | 9% |
| Saturated Fat 0.99g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2045mg | 85% |
| Potassium 778mg | 22% |
| Total Carbs 27.22g | 7% |
| Dietary Fiber 3.0g | 10% |
| Sugars 1.7g | 1% |
| Protein 3.24g | 5% |
