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Serves eight

3 pounds medium-sized white potatoes, peeled

4 tablespoons olive oil

¾ teaspoon salt

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¼ teaspoon freshly ground black pepper

2 medium shallots, peeled and minced

1 medium clove garlic, peeled and minced

1 tablespoon chopped fresh sage leaves

1. Cut the potatoes into quarters. Place in a steamer basket set over boiling water, cover and steam 20 minutes, or until almost tender. The potatoes can be prepared to this point and held in refrigeration.

2. In a large heavy skillet heat the olive oil over medium heat. Add the potatoes and brown lightly, about 10 to 15 minutes. Add the salt, pepper, shallots and garlic; stir two minutes. Remove from the heat and stir in the sage leaves.

3. The potatoes can be spooned into a casserole dish and held in a warm oven until ready to serve.

Adapted by The Seattle Times in 1990 from “Cucina Fresca” by Viana La Place and Evan Kleiman.

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