• 2 pounds sweet potato, peeled and cut into ¼-inch slices
• 3 garlic cloves, smashed
• ¼ cup olive oil
• 15 to 20 sage leaves
• vegetable oil
Up to four hours before cooking, combine potato, garlic, and olive oil in a container or plastic bag and refrigerate. Preheat oven to 450 F.
Scatter potato slices in a single layer on a baking sheet. Season generously with salt and pepper. Roast until potato starts to crisp up, approximately 30 minutes.
While roasting (or a few hours before), fry the sage. Pour two inches of vegetable oil in a skillet. Once the oil is shimmering (go ahead and test with a piece of sage or a breadcrumb —you want it to sink and then rise immediately and start sizzling), fry the sage in batches, approximately 30 seconds per turn. Have absorbent paper towels ready. Season with salt.
Toss potatoes and sage together and serve.
This article available online at: