Some Sage Advice about Simple Pleasures

I thought that some of you may be brand-new to this whole cooking thing and might appreciate something very simple to get you started.  It involves fresh sage, olive oil and/or butter, and some young potatoes - the smallish, ping-pong-ball size or smaller ones you find at the farmers market or at the grocery store.

Cut them in half and put them in a pot of water on the stove.  Add a tablespoon or so of salt.  If you don't own a tablespoon measure, the teaspoon in your drawer will work just fine.Turn the heat on and boil the potatoes until a fork pierces them fairly easily.

Meanwhile, put a frying pan over low heat.  Either melt about 2 tablespoons of butter or add 2 tablespoons of olive oil to the pan - or one of each.  Rinse the sage leaves and pat dry.  You don't even have to cut them up.  Place them in the oil or butter and heat them gently - no high heat - for about 5-10 minutes.  You'll have to keep an eye on them and stir them around in the pan every few minutes.  You don't want to fry them (although you can crisp them up and they taste good that way, too) - just infuse the oil or butter with their flavor. 

When the potatoes are done, drain them and place them back in the (now-dry) pot over the heat.  Toss them around for a minute or two to get rid of the remaining water.  When the steam stops coming off them, place them into your frying pan and stir around in the oil.  Depending on how much you like sage, you can serve it with or without the whole leaves.  I find them a little bitter.  You could also add a little goat cheese, some freshly-grated parmesan, or a little grated cheddar.  Some freshly-ground black pepper and salt are always a good finish.

This is a simple and delicious side dish that proves you don't have to be an Iron Chef to make great food.  Just start with great ingredients, and try not to mess them up -- that sums up my whole approach to cooking.  I'm having some technical difficulties with my home network, but I promise I'll be back here soon - and til then, I'll see you at the market!