Shallot Sage Potatoes - butter

Method

• Peel the potatoes and slice into roughly 1/2"x1"x1" pieces.
• Place in a pot and cover with water by 1 inch.
• Boil until fork tender, but not overdone.
• Unlike more starchy potatoes, these will hold up well when folded with the butter, but not if overcooked.
• Melt/brown butter over medium-high heat.
• When the bubbles subside, reduce heat to medium, add shallots and cook for 2 minutes or until lightly browned.
• Add sage, salt and garlic powder and cook an additional 1 minute.
• Drain potatoes and drizzle on the browned butter mixture (or however much of it you please), then fold it all gently together.