jacques pepin's cubed sage potatoes

4 cups baking potatoes
about 1.75 pounds or 3 medium potatoes, peeled and cut into 1-inch cubes
1 tbsp unsalted butter
2 tbsp vegetable oil
24 cloves garlic
1/4 tsp salt
1/8 tsp black pepper
freshly ground
1 1/2 tbsp sage
fresh, shredded
This is one of our favorite ways to prepare potatoes. While it does take some time to peel all 24 garlic cloves, everything else is pretty easy. You can also substitute the sage with fresh thyme, oregano, chives, or basil. Adapted from the very first Jacques Pepin book we purchased, Fast Food My Way.
Wash, peel, and cut the potatoes into 1-inch cubes. Rinse in cool water and drain well. We sometimes rinse, drain, and dry them in our salad spinner.
Heat the butter and the oil in the non-stick skillet until hot, but not smoking over medium-high heat. Add the potatoes, cover, and cook for about 10 minutes. Turn the potatoes occasionally to brown all sides.
While the potatoes cook, cut the ends of the garlic cloves and peel them with the silicone garlic peeler. Reduce the heat to low and add the garlic. Cook for another 10 minutes, covered. Continue to toss every few minutes to ensure even browning.
Add the salt, pepper, and sage and toss to combine. Serve immediately.
This recipe can be made vegan by excluding the butter and supplementing with additional oil.

Peeling the garlic cloves is a great way for kids to help with this recipe. Simply cut off the ends of the garlic and arm them with the silicone garlic peeler and a small trash bag for the garlic skins. Alternatively, we sometimes just smash and peel the garlic.