CHEF JEFF — ONE BYTE AT A TIME: New Potatoes with Sage

This was adapted from three-star restaurant owner Alain Passard’s “The Art of Cooking With Vegetables.”

New Potatoes with Sage

¼ cup salted butter

Leaves from 4 sprigs fresh sage

3 cloves of garlic, lightly smashed and peeled

2 pounds fingerling potatoes

Fleur de sel or salt of your choice

Put butter in small heat-proof casserole (Dutch oven) — preferably made of enameled cast iron; set it over gentle heat. Add sage leaves; when they soften slightly, add garlic, let it soften 15 to 20 minutes without coloring. Butter should murmur very gently without burning. Meanwhile, cook potatoes in skins in saucepan in gently simmering salted water. Test after about 10 minutes. Potatoes should be easily pierced by sharp knife. Drain. Spoon potatoes gently into flavored butter in casserole, leave them to color gently; continue cooking several minutes. When ready to serve, season with salt, serve garnished with sage leaves either as first course or as accompaniment.

Yield: Serves 4.

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