ROASTED SWEET-POTATO ROUNDS WITH GARLIC OIL AND FRIED SAGE

SERVES8 

ACTIVE TIME:25 MIN

 

START TO FINISH:1 HR

FOR SWEET POTATOES

• 3 large garlic cloves
• 1/4 cup olive oil
• 2 1/2 lb sweet potatoes, peeled and sliced into 1/2-inch-thick rounds

FOR FRIED SAGE

• 1/3 cup olive oil
• 24 fresh sage leaves

ROAST SWEET POTATOES:

• Preheat oven 450°F with rack in upper third.
• Purée garlic with oil and 3/4 teaspoon salt in a blender until smooth. Toss sweet potatoes with garlic oil in a large bowl, then spread in 1 layer in a 15-by 10-inch shallow baking pan.
• Bake until golden in patches and cooked through, 20 to 30 minutes.

FRY SAGE LEAVES:

• Heat oil in a small heavy skillet over medium-high heat until it shimmers, then fry sage leaves in 2 batches, stirring, until crisp, 30 seconds to 1 minute per batch. Transfer with a slotted spoon to paper towels to drain.
• Serve sweet potatoes with sage leaves scattered on top.

COOKS’ NOTES:

• Sweet potatoes can be cut and tossed with garlic oil 4 hours ahead and chilled in a sealable bag.
• Sage leaves can be fried 4 hours ahead and kept at room temperature.

RECIPE BY SHELLEY WISEMAN

PHOTOGRAPH BY JOHN KERNICK