This past weekend, like most folks in my area, I was out in the yard pulling weeds and hacking down plants only to get ready for the winter. As I walked past one of our planting areas, I realized I had not used a lot of the sage I had planted in the Spring. Sure, I’ve made a couple batches of pasta with sage and brown butter for my kids, and thinking of how much I love sage, especially this time of year, I decided that I would pull a nice handful and come up with a side dish with some roasted chicken I was about to make for dinner. These garlic and sage fries were not only loaded with flavor, but they were baked until crisp and were a perfect side dish for that roasted chicken.
- 8 yukon gold potatoes, cut into matchsticks
- 1/2 cup of fresh sage, chopped
- 2 cloves of garlic, minced
- 1/4 cup of olive oil
- generous pinch of salt
- grated parmesan cheese, optional
Start by preheating your oven to 375 degrees.
Soak your sliced potatoes in cold water for about 5 minutes, then strain, and rinse them, and pat them dry.
Add them to a large bowl, add the garlic, sage, olive oil, and salt, and give a nice toss to make sure the potatoes are lightly coated.
Add the fries to a baking sheet (I like to add parchment paper for easier cleanup), and place into the oven and cook for about 25 minutes or until they are crisp on the outside, and tender on the inside.
Remove, plate, and shower with parmesan cheese.
Talk about a winner, these things didn’t last long on our dinner table, and if you are roasting that chicken along with it, make some grave, and drizzle some of that love all over those fries. Hope you enjoy!