Yield: about 1 dozen


1 cup vegetable oil

10 to 12 fresh sage leaves

¼ teaspoon kosher salt

1. In a small saucepan, heat oil over medium-high heat. Fry leaves, 3 or 4 at a time, until crispy, 1 to 2 minutes. Using a slotted spoon, carefully remove leaves from oil, and drain on paper towels. Repeat with remaining sage leaves. Season leaves with salt.


(Pictured with Mashed Sweet Potatoes)