Fried Potatoes with Penny Buns and Crispy Sage
A glorious panful of food to tuck into after a day’s foraging – delicious with penny buns or any firm, tasty fungi. A hint of garlic and aromatic sage perfectly complement the classic partnership of potatoes and mushrooms.
- 1kg waxy salad-type potatoes
- Salt and freshly ground black pepper
- 300g penny buns
- 4 tablespoons olive oil
- About 20 sage leaves
- 1 clove garlic
- Put the potatoes, left whole, into a medium pan and cover with cold water. Add a teaspoon of salt and bring to the boil. Simmer for 20 minutes until tender when tested with a knife. Drain the potatoes and leave to cool on a clean tea towel.
- Brush off any loose dirt from the penny buns then clean them using dampened kitchen paper. Trim and slice them and set aside.
- Once the potatoes are cool, heat 3 tablespoons of olive oil in a large frying pan over a medium heat. When the oil is hot, throw in the sage leaves and fry briefly until bright green and crisp, then lift out with a slotted spoon and leave to drain on kitchen paper.
- Crush the clove of garlic flat with the blade of a knife, pull away the skin and add the flattened garlic clove to the pan. Stir it around and let it sizzle until it turns pale gold, then remove it and discard.
- Slice the potatoes thickly and add to the pan. Let them fry until golden, turning now and then to cook evenly.
- Meanwhile heat the remaining tablespoon of olive oil in a frying pan over a medium heat. Add the sliced penny buns and allow them to fry on one side until pale golden brown, then turn them over. Once they are nicely browned, lift from the pan and drain on kitchen paper.
- Once the potatoes are crusted golden brown all over, stir in the penny buns and heat through. Season with salt and pepper. Turn into a warm serving dish and top with the fried sage leaves.
Recipe and photos by Otherwise for Wild Food UK