Sage Potatoes

Sage is a familiar herb that plays a great part in Romany cooking. It relieves flatulence. Its flavor is strong, so it should be used sparingly. Add just a pinch to soups, egg dishes and stews.

Here’s a recipe for Sage Potatoes:

Bake potatoes in their jackets, cut in half lengthwise and scoop out the centers, leaving just enough flesh in so that the cases remain firm. Mash potato with a little margarine, 1 teaspoon fresh,or half teaspoon dried sage, seasoning, and a little bit of milk. Pack back into the potato cases and cover with grated cheese. Lay a thin piece of apple on top, return to oven and bake until the tops are crisp and golden.

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