4 large potatoes, well scrubbed
2 quarts boiling salted water
1/3 cup butter
1 1/2 teaspoons dried sage leaves
3/4 cup freshly grated Parmesan cheese
1/2 teaspoon cracked black pepper
salt, to taste (if needed)
Wash and peel potatoes. Cut into 6 to 8 lenthwise wedges.
Meanwhile, bring the salted water to a boil. Drop in potatoes and boil for 5 minutes.
Remove potatoes (they will still be firm). Drain.
In a skillet, melt butter over low heat and heat until butter has nearly browned. Stir in crumbled sage and potatoes. Continue to cook over medium heat for 10-15 minutes, stirring occasionally until all the butter has been absorbed and the potatoes are tender.
Sprinkle with Parmesan cheese and black pepper. Taste and adjust seasoning (adding salt, if needed). Stir to mix and serve immediately.
