Oven Fries with Crisp Sage Leaves
Preheat oven to 400°.
Cut baking potatoes lengthwise into 3/8" slices. Toss in bowl with olive oil and kosher salt.
Place potatoes in single layer on baking sheet and bake for 40 minutes, or until golden brown on the bottom.
Drag whole sage leaves through more olive oil and kosher salt. Working with one potato slice at a time, lift potato slice from baking sheet with a thin spatula. Lay 1 sage leaf on baking sheet and cover with potato slice, browned side down again. Repeat with remaining potato slices and sage leaves. Bake for 10 minutes.
Carefully turn potato slices over, with leaves on top. Bake for another 10 minutes or until bottoms begin to brown.
We had these with plain ol' roast chicken. And for dessert:
Andy was jonesing for this all day, but he didn't feel like making the graham cracker crust, so he bought a prepared one (blasphemy! but quick!). Here's the recipe for the filling; go here if you want to make the crust from scratch:
1 cup hazelnuts (about 4.75 oz.), coarsely chopped
1 cup heavy cream
10.5 oz. fine-quality bitterwsweet chocolate, coarsely chopped
1/2 cup Nutella
1/8 tsp salt
Preheat oven to 350°. Toast hazelnuts in a shallow baking pan until golden, about 7 minutes. Transfer to a plate and cool.
Bring cream to a boil in a saucepan, the pour over chocolate in a heatproof bowl, whisking until chocolate is melted and smooth. Whisk in Nutella until combined, then whisk in nuts and salt.
Pour filling into crust and refrigerate until set. Delish.