Sage Embossed Fingerling Potatoes

sage embossed potatoes

Ok, I just want to say that I’m absolutely giddy about this recipe, well honestly it’s not a recipe but more like a simple how to, but imagine how gorgeous a platter of these pretty sage embossed potatoes would look on your holiday table!

I saw this in a BHG magazine on party foods, and I think this would be the perfect side dish to one of your holiday parties, it’s so eye catching!

fresh sage

First, get some fresh sage, I still have a ton growing in my garden, so I just went out and grabbed some.

fingerling potatoes

Next, buy a bunch of those cute fingerling potatoes, wash them, pat dry, then cut in half lengthwise.

Toss them into a bowl and coat with olive oil, a little pepper and some good flaky salt like Maldon.

I had sixteen potatoes, thirty two halves and I used 2 tablespoons of olive oil.

fingerling potatoes with sage

Take a baking sheet and line it with parchment paper, very important, you must line with parchment, now place one sage leaf on each potato half then quickly flip it over onto the parchment, the sage leaf will stick as it cooks.

Bake at 425 degrees for 15- 20 minutes, depending on your oven.

sage embossed potatoes

You’re looking for tender and golden, so lift a few up and check for that nice color just to make sure.

sage embossed potatoes

I’m in love with these beauties, they taste delicious and they’re insanely simple to make!

sage embossed potatoes

If I need to bring a dish to someones house, guess what? I’m bringing these!

sage embossed potatoes

Make them, you’ll be a rock star!

( The holidays are around the corner, follow me on Instagram to see what I’ll be making in my kitchen!)


Grilled Mini Corn Cobs w/ Cilantro Pistachio Pesto

It’s been an interesting few days, the weather here has been crazy! Storms , power outages, no cable, no internet, it’s sad how dependent I am on all those things, 1 day without, I can handle, but 3, no way!! and to top it off we discovered a mama raccoon and 4 of her babies living somewhere under an eve on my roof! The hubbby has done a bunch of things to get rid of them, but unfortunately “They’re Back!!!” Any clever idea’s you might have to get rid of them would be much appreciated! (Thanks for letting me vent!)
Anyway the storms have past and now it’s very hot, humid, and sticky. Time for a BBQ! These mini corn cobs are great for a party or BBQ, and much easier to eat than a whole ear of corn, and they fit on your plate perfectly along side all your other food!

Grill your ears of corn whole, they could even be done the night before then placed in a Ziplock bag until ready to use.When you’re ready to eat, place the whole cob back on the grill to warm it up a bit, then slice them into one inch disks and place in a bowl.
You can make the pesto the day of, it takes no time at all, I used my food processor and tossed in a handfull of cilanto, 2 scallions, a couple tablespoons of pistachio’s, olive oil, salt and pepper. If you’re not a cilantro person , of course my beloved basil would work as well. Toss everything together in a bowl making sure you’re coating your mini corn cobs with all the pesto, then serve. Four ears of corn makes quite a bit when cut up.

The combination of flavors here along with the smokey grilled corn is terrific!

Give these a try at your next party your guest’s will love them!
Buon Appetito!