I looked askance at this recipe for a couple of minutes – I mean, pasta and potatoes in the same dish? That’s a lot of carbs. But then my husband suggested it and, let’s face it, carbs are DELICIOUS. So we tried it out.*
Pasta with potatoes, gorgonzola, and fried sage
12oz fingerling potatoes, cut into 0.5″ pieces
12oz pasta (the recipe calls for twisty pasta, but when you’re gluten-free you make do with what you can find)
3T olive oil
0.25c fresh sage leaves
2T white balsamic vinegar (yes, we just used the regular stuff)
3T salted butter
3T chopped fresh chives
3oz gorgonzola (or other creamy blue cheese)
- Mix potatoes, 2qt water, and 2T salt. Bring to a boil, cook over high until potatoes are tender, about 5 minutes. Transfer potatoes to colander with slotted spoon. Return water to boil and cook pasta.
- Meanwhile, heat olive oil in large skillet over medium-high heat. add sage and cook until crisp, about 1 minute. Remove cooked sage with slotted spoon. Return the pan to medium-high heat and add potatoes and 0.5t both salt & pepper. Cook until potatoes are golden, ~5 minutes. Off heat, add in balsamic vinegar.
- Drain pasta, saving 0.75c of water. Add pasta to skillet with potatoes, placing over medium-high heat. Add butter and cooking water, toss until creamy. Stir in chives. Sprinkle with gorgonzola, crush sage over the top. Serve.
* Apropos of nothing: the photo on the cover for the Milk Street Magazine that this recipe is in? Looks like it’s out of a 1970s cookbook. A roast with peppers and a hard-boiled egg inside? It might be delicious, but I can’t even with the picture of it. I shudder a little bit inside every time I see it.