Coming up with good side dishes on a daily basis becomes part of the chore of cooking. It's not enough that you have to think up a main dish, but you generally need a side dish or two to complete the meal, and same ol' gets to be pretty boring, pretty quick. I've taken some of the planning out of your side dish conundrum by freshening up classic fried potatoes. Potatoes are a great side dish for dinner or breakfast, and the sage and honey potatoes are just the thing to make same ol' fresh and exciting.
2 lbs Creamer Potatoes (I got tri-color potatoes. I like these small potatoes because they have a creamy texture and cook fast.)
2 tablespoon Olive Oil
3 Cloves Garlic
2 tablespoon Fresh Sage
¼ C. Honey
Salt and Pepper to taste
- Heat a large skillet on medium heat.
- Wash and cut potatoes into 1" cubes.
- Add Olive Oil to pan, and then potatoes. Stir potatoes until they get a nice coating of olive oil.
- While the potatoes sit in the pan, clean and mince your garlic and sage.
- Occasionally stir potatoes to expose all the potatoes and all sides to the pan to brown.
- Once the potatoes are ¾ cooked, add garlic, sage, salt, and pepper.
- Stir the potatoes to mix in spices. Once the spices begin to brown, add honey.
- Continue to let potatoes cook, stirring occasionally.
- Potatoes are done when all sides are brown and pieces are fork tender.
"It is easy to halve the potato where there is lover." -Irish Proverb