Wash potatoes and scrub well. Peel. Cut potatoes into quarters (to form long wedges), then cut each wedge thinly, into 1/8 inch triangular pieces.

In large nonstick skillet, heat 3 Tb oil. Add potatoes. Cook over high heat for 5 minutes, stirring often. Turn potatoes over and cook on other side for 5 minutes. Potatoes will crisp and turn golden brown. Cover pan, lower heat, and cook 5 minutes longer. Julienne half the sage so that you have 1/4 cup. Uncover pan and add julienned sage. Stir well, add salt and freshly ground black pepper to tast and cook another 5 minutes. Total cooking time will be

20 minutes.

In small non stick pan heat 1/4 cup oil over high heat. When oil is very hot, add 8 - 12 whole sage leaves. Sage will crisp in 30 seconds. Remove sage from oil. Transfer cooked potatoes to a platter. Garnish with fried sage leaves.

undercooked the potatoes about 2 minutes for each part; then I put the whole thing in a pan, uncovered, in the oven for the two hours before shabbat. Worked out fine.

by MM_Buster v2.0l.