by Susie Middleton
- 1 Tbsp. unsalted butter
- 1 Tbsp. extra-virgin olive oil
- 25 large sage leaves
- garlic cloves, lightly smashed and peeled
- 12 oz. (about 6 to 8) fingerling potatoes, cut in half lengthwise
- 1⁄2 tsp. kosher salt, more for seasoning
- 1⁄2 cup low-sodium chicken broth
- 1⁄2 to 1 tsp. sherry or malt vinegar
In a large (10-Inch) straight-sided skillet with a lid, heat the butter and olive oil over medium-high heat. When the butter has melted and is foaming, add the sage leaves and cook, stirring a bit, until the sage leaves have turned color and are crispy and the butter is golden brown, about 2 minutes. (Watch carefully so that they don’t burn; they will stiffen and curl and turn grey as they crisp up.) Remove the pan from the heat and transfer the sage leaves with a fork or tongs to a plate.
Put the pan back over medium to medium-high heat and immediately add the garlic and potatoes. Season them with the 1⁄2 teaspoon salt and toss them in the butter/oil mixture. arrange the potatoes cut side down, cover the pan loosely with the lid (leaving the lid a bit askew for some steam to escape), and cook until the bottoms of the potatoes are nicely browned, 8 to 10 minutes. Move the pan around occasionally for even browning.
Add the chicken broth and cover with the lid partially askew again. Bring the broth to a gentle simmer and cook until the broth has reduced to just a tablespoon or two, about 10 to 15 minutes. (The potatoes should be tender all the way through.) Remove the lid, turn the heat off, and transfer the potatoes and garlic to a serving dish. Add the vinegar to the pan and stir and scrape with a wooden spoon to get up browned bits. Immediately pour the pan drippings over the potatoes and garlic and garnish with the sage leaves. Sprinkle a little more kosher salt over all.