Shallot Sage Potatoes

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   ["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."]

* Per serving · 4 servings · Values may vary.