Pan-Fried Potatoes with Cheese, Rosemary, and Sage

Name: Pan-Fried Potatoes with Cheese, Rosemary, and Sage
Yield: Makes 4 to 6 servings
Ingredients: 1½ teaspoons roughly chopped fresh rosemary, or ½ teaspoon dried; 1½ teaspoons roughly chopped fresh rosemary, or ½ teaspoon dried; 3 to 4 tablespoons virgin olive oil or a mixture of olive oil and clarified butter; 3 to 4 tablespoons virgin olive oil or a mixture of olive oil and clarified butter; ½ teaspoon peppercorns, or more to taste; salt; 6 fresh sage leaves, roughly chopped, or ½ teaspoon dried; 6 fresh sage leaves, roughly chopped, or ½ teaspoon dried; 3 to 4 tablespoons virgin olive oil or a mixture of olive oil and clarified butter; 5 ounces Fontina or Taleggio cheese; 1½ to 2 pounds large, smooth-skinned red potatoes; 5 ounces Fontina or Taleggio cheese

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

An herbaceous treatment of golden pan-fried potatoes, especially wonderful for those who love these two strong herbs, rosemary and sage. The cheese melts over the potatoes and holds them together in fragrant little bundles. If you’ve planned to have cheese elsewhere in your meal or it just seems excessive, you can leave it out and still have some very good potatoes.

Ingredients

Main course
Vegetarian
Gluten-free

Ingredients

Method