Side dishes · Serves 2
Golden potatoes with sage
Wedges with a golden crust and a soft centre.
Recipe suggestion: quantities are indicative.
Start cooking ↓Preparation
- Boil the potatoes until a fork goes into the flesh. Drain them and let them cool slightly.
- Cut them into wedges and let them dry. Melt the ghee in a wide frying pan.
- Cook the wedges in a single layer. Turn them when the underside is golden and comes away from the pan.
- Add the well-dried sage in the last minute and salt before serving.
In the kitchen
Leave space between the wedges: if the pan is small, cook them in two batches.
The move that makes the difference
Dry before browning
Let the moisture evaporate from the boiled wedges. Arrange them in a single layer and wait until the first side is golden before turning them.
