Meanwhile, in a medium saucepan, combine the potato peels and oil (the oil won’t cover the peels, but it will by the time they finish cooking). Place the pan over medium heat and, once the skins start to sizzle, continue cooking, stirring occasionally with a slotted spoon, until they are light golden brown and crisp, 12 to 15 minutes. Add the sage leaves and stir to mix with the peels; cook until the leaves are crisp, about 1 minute more. Using a slotted spoon or tongs, transfer the peels and sage leaves to paper towels to drain; immediately season with flaky salt or more kosher salt. Let cool to room temperature, then store in an airtight container for up to 1 day. Let the oil cool completely, then save for another use or discard.
November 13, 2020 at 01:00AM
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Once-Baked Mashed Potatoes With Fried Sage Skins Recipe - Los Angeles Times
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