Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Friday, November 27, 2015

Pan-Roasted Fingerling Potatoes with Fried-Sage Butter

I love fingerling potatoes. Their small size, thin skin, and creamy texture make them perfect for pan roasting. Start cooking them on the stovetop, then pop them in the oven to finish roasting until the flesh is wonderfully tender and the skins are golden brown.

These little spuds are great with just salt and pepper, but for a little extra flavor and mmmm-factor, I tossed them with a bit of butter spiked with earthy, savory fried sage. Frying sage leaves takes all of 5 seconds, and they crisp up while cooling. Crumble them and mash them with softened butter and your potatoes (and guests) will be extra happy.

Serves 4 (easily doubled)

  • 10 oz small fingerling potatoes (about 2 inches long) halved lengthwise
  • olive oil for drizzling and brushing, plus 2 tbsp
  • sea salt
  • freshly ground black pepper
  • 5 medium-small sage leaves
  • 1-1/2 tbsp unsalted butter, softened at room temperature
Fingerling Potatoes
Sage Leaves
  1. Preheat the oven to 400° F.
  2. Place the potatoes in a bowl and drizzle generously with olive oil. Season with salt and pepper and toss to coat.
  3. Heat a cast-iron skillet over medium-high heat. Brush with olive oil and pour the potatoes into the skillet. Sear, stirring frequently, 8 minutes.
  4. Transfer the skillet to the oven and roast until the potatoes are tender and golden brown, 14-15 minutes, stirring 2-3 times.
Ready to Cook 
Beginning to Cook
Ready to Roast 
Roasted Potatoes 
  1. Meanwhile, heat 2 tablespoons of oil in a small skillet or saucepan until very hot but not smoking. Fry the sage leaves, stirring, 5 seconds. Transfer with a slotted spoon to a layer of paper towels (leaves will crisp as they cool). Season with salt and let cool completely.
  2. Place the softened butter in a bowl and cut into small chunks. Finely crumble the sage leaves and sprinkle over the butter. Use a fork to mash the butter and sage together, combining well.
  3. Remove the potatoes from the oven and dollop with teaspoons of sage butter. 
Beginning to Fry 
Fried Sage 
Crumble over Butter 
Fried-Sage Butter
Dollop Potatoes
Stir gently and serve hot.

Pan-Roasted Fingerling Potatoes with Fried-Sage Butter


  1. Those look amazing! I love roasted potatoes and that sage butter has to take them to the next level!

    1. Thanks much, Carlee --- yes, that sage butter... :)