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POTATOES, SAGE AND PARMESAN CHEESE

POTATOES CUT INTO THICK WEDGES ARE QUICKLY SAUTEED IN BUTTER TO FINISH THEIR COOKING.





List of Ingredients



• 4 LARGE POTATOES, PARAED
  
• 2 QUARTS BOILING SALTED WATER
  
• 1/3 CUP BUTTER OR MARGARINE
  
• 1 1/2 TEASPOON DRIED SAGE LEAVES
  
• 3/4 CUPS FRESHLY GRATED PARMESAN CHEESE
  
• 1/2 TEASPOON COARSELY GROUND BLACK PEPPER
  






Instructions



1. RINSE POTATOES. CUT EACH INTO 6 OR 8 EACH LENGTHWISE WEDGES. DROP INTO BOILING SALTED WATER. BOIL FOR 5 MINUTES. (NOTE: POTATOES SHOULD STILL BE FIRM) DRAIN.
   
2. MELT BUTTER IN SKILLET OVER LOW HEAT UNTIL BUTTER IS ALMOST BROWN. ADD POTATOES AND SAGE.
   
3. STIR OVER MEDIUM TO HIGH HEAT FOR 10 TO 15 MINUTES UNTIL POTATOES HAVE ABSORBED ALL OF THE BUTTER AND ARE TOTALLY COOKED. SPRINKLE WITH CHEESE AND BLACK PEPPER. SERVE IMMEDIATELY.
   
4. 4 SERVINGS
   
5. IF YOU PREPARE THE POTATOES AHEAD OF TIME, KEEP THEM IN COLD WATER TO PREVENT BROWNING.
   
6. 2 SERVINGS: HALF OF THE INGREDIENTS
   8 SERVINGS: DOUBLE THE INGREDIENTS.