For this dish, choose fingerlings that are all about the same thickness (length doesn’t matter) so that they will all cook in about the same amount of time.
Serves 3
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
25 large sage leaves
8 garlic cloves, lightly smashed and peeled
12 ounces (about six to eight) fingerling potatoes, cut in half lengthwise
½ teaspoon kosher salt, more for seasoning
½ cup low-sodium chicken broth
½ to 1 teaspoon sherry or malt vinegar
In a large (10-inch) straight-sided skillet with a lid, heat the butter and olive oil over medium-high heat. When the butter has melted and is foaming, add the sage leaves and cook, stirring a bit, until the sage leaves have turned color and are crispy and the butter is golden brown, about 2 minutes. (Watch carefully so that they don’t burn; they will stiffen and curl and turn grey as they crisp up.) Remove the pan from the heat and transfer the sage leaves with a fork or tongs to a plate.
Put the pan back over medium to medium-high heat and immediately add the garlic and potatoes. Season them with the ½ teaspoon salt and toss them in the butter/oil mixture. Arrange the potatoes cut side down, cover the pan loosely with the lid (leaving the lid a bit askew for some steam to escape), and cook until the bottoms of the potatoes are nicely browned, 8 to 10 minutes. (Move the pan around occasionally for even browning.)
Add the chicken broth and cover with the lid partially askew again. Bring the broth to a gentle simmer and cook until the broth has reduced to just a tablespoon or two, about 10 to 15 minutes. Remove the lid, turn the heat off, and transfer the potatoes and garlic to a serving dish. Add the vinegar to the pan and stir and scrape with a wooden spoon to get up any browned bits. Immediately pour the pan drippings over the potatoes and garlic and garnish with the crispy sage leaves. Sprinkle a little more kosher salt over all.
- Recipe courtesy of Susie Middleton