New potatoes in their skin with sage butter will ensure you win at dinner
Mmm … potatoes. Mmm … beef. Mmm … beef and potatoes. Two of the most comforting ingredients around combine to create the ultimate comfort-food cookbook titled (wait for it) – Beef & Potatoes. The book comes from the genius that is Jean-François Mallet, who has dedicated the entire book to recipes highlighting both beef and potatoes, and the glorious pairing of the two. Inside you’ll find delicious delights such as fillet steak with truffles and foie gras, paprika beef and potato croquettes, and this drool-worthy recipe for new potatoes in their skin with sage butter, just to name a few. Enjoy.
1 kg small new potatoes
2 tablespoons olive oil
100 g butter
10 sage leaves
Preheat the oven to 180°C. Scrub the potatoes in their skin under cold running water, then dry them in a tea towel (dish towel). Arrange them in a large roasting tin and drizzle with the olive oil. Cook in the preheated oven, turning occasionally, for 40 minutes or until golden brown.
Meanwhile, melt the butter in a small saucepan over low heat. Add the sage leaves and cook until they are crisp. Remove from the heat (the butter should be slightly brown). Set aside at room temperature.
Once the potatoes are cooked,transfer them to a large frying pan over medium heat. Add the sage leaves and butter. Heat through, tossing gently, for two to three minutes and serve with a salad or as a side to roast beef or chicken.
Recipe and image from Beef and Potatoes by Jean-Francois Mallet. Published by Murdoch Books.
The Stumble Guide is our comprehensive Brisbane dining guide with more than 1800 places to eat, drink, shop and play.