Sage & olive sauteed potatoes

sage & OLIVe SAUTEED potatoes



1.Preheat oven to 160°C.
2.Place baby potatoes in a large saucepan with enough water to cover. Bring to the boil; boil 5 minutes (the potatoes will be slightly undercooked). Remove potatoes with a slotted spoon; drain. Place potatoes cut-side up on a clean tea towel to dry.
3.Repeat process with kipfler potatoes in the same saucepan of water.
4.Meanwhile, heat oil with garlic in a small saucepan over the lowest heat for 20 minutes. Increase heat to medium. In two batches, add sage for 30 seconds or until crisp. Remove with a slotted spoon and drain on paper towel. Remove garlic from oil; reserve. Turn off the heat under oil.
5.Heat 2 tbsp of garlic-sage oil in a large frying pan. Cook one-third of the potatoes, cut-side down first, for 2 minutes. Turn and cook a further minute or until deep golden. Transfer to a roasting pan; keep warm in the oven. Repeat cooking with another 2 tbsp of oil and a third of potatoes; add to the roasting pan. Repeat cooking with 1 tbsp of oil, remaining potatoes, olives and lemon strips.
6.Add potatoes, olives, lemon strips and reserved garlic to the roasting pan, season to taste. Toss to combine and serve topped with sage.

Remaining garlic-infused oil can be used in salad dressings.