Brown Butter Crispy Potatoes with Walnuts & Sage

• khẩu phần: 6 servings
• thời gian hoạt động: 25 minutes
• tổng thời gian: 1 hour 10 minutes

Nguyên liệu

3 pounds Yukon gold potatoes

Diamond Crystal kosher salt

2 1/2 cups raw walnuts (300 grams, reserving 1/2 cup)

1 cup boiling water

3/4 cup sage leaves (30 grams)

1/2 cup salted butter (113 grams)

1 teaspoon dried rosemary

1 teaspoon white wine vinegar

3-4 tablespoons extra-virgin olive oil

Hướng dẫn

Peel the potatoes and chop them into 1-inch pieces.

Bring a large pot of water to a boil and season it with one tablespoon of salt.

Boil the potatoes for 10-12 minutes or until fork tender. Drain the pot, cover with a lid and shake the pot to “rough” up the potatoes.

Transfer the potatoes to a half sheet pan and place this in the freezer for 1-2 hours, or let it cool completely at room temperature. This is so all the moisture evaporates out of the potatoes. See Note*.

Now make the walnut spread. Add 2 cups of raw walnuts to a blender and cover with 1 cup of boiling water. It may not fully submerge all the walnuts, but that’s fine. Set this aside to cool and soften the walnuts.

Place a small sauté pan over low heat. Add 1/4 cup of salted butter and let it melt. In two batches, fry the sage leaves for 45-60 seconds, or until they are darkened a shade in color, but not brown. Immediately transfer the sage leaves to a paper towel to drain. The butter should begin to brown during this process.

Now that you have brown butter, add the remaining 1/4 cup of butter to the pan and let it melt. Then add the reserved 1/2 cup of walnuts to the brown butter to toast. Cook for 2-3 minutes or until the walnuts are fragrant, then use a slotted spoon to remove them from the pan. (Make sure to keep this brown butter in the pan, we will use it on the potatoes).

Add half of the fried sage to the blender with the walnuts, along with 1 teaspoon dried rosemary, 1 teaspoon white wine vinegar and 1 teaspoon Diamond Crystal kosher salt (use half if using Morton's).

Blend the walnuts until you have a thick and creamy spread, this may take a few minutes. Set aside. This will also keep in the fridge for a few days.

When you are ready to roast the potatoes, preheat the oven to 400°F convection or 425°F standard.

Drizzle the potatoes with the brown butter you fried the sage in and 3-4 tablespoons of olive oil. Stir to coat well and season with 1 teaspoon of salt (the cold potatoes may freeze up some of the butter, but don’t worry and just mix everything as evenly as you can).

Transfer this to the oven and roast for 25-30 minutes, flipping halfway through. They should be nice, golden and crisp when they are out of the oven.

To serve, swipe the sage walnut spread along the sides of a bowl or serving dish, then pile the potatoes on top. Sprinkle the brown butter walnuts and remaining fried sage on top and serve!