This recipe was copied and altered just a little. The original recipe is by Terry Walters from her cookbook Clean Start.
Whether growing your own potatoes or finding them at a local farmer’s market, having local, fresh potatoes are unbelievably delicious.
1 pound fingerling potatoes, washed well
1 Tablespoon extra virgin olive oil
Place potatoes in a single layer in a casserole dish and drizzle with olive oil. Bake for 40 minutes on 375 degrees. Test for doneness by sticking with a fork.
1 Tablespoon extra virgin olive oil
2 garlic cloves, minced
1/2 small red onion, chopped
2 Tablespoons fresh sage, chopped
Saute garlic and onions in the oil over medium heat – 3-4 minutes. Add sage and cook for another 2 minutes. Remove from heat and then toss with the warm potatoes.
Coarse sea salt
Season to taste with salt.
Good served warm or cold leftovers the next day with a fried egg. Here’s our take on always using the WHOLE egg.
