Gem State Of Mind Recipe

Prep potatoes

Trim and scrub fingerling potatoes. If potatoes are larger than bite-sized, halve them lengthwise so pieces are uniform (about 1/2–3/4 inch thick). Pat dry.

Par-cook potatoes

Place potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook 8–10 minutes, until potatoes are just tender when pierced with a small knife but not falling apart. Drain and let steam-dry 2 minutes in the colander.

Caramelize onions

While potatoes simmer, heat 1 tablespoon butter and 1 tablespoon olive oil in a wide skillet over medium-low heat. Add the thinly sliced yellow onion and 1 teaspoon granulated sugar and a pinch of salt. Cook, stirring occasionally, for 18–22 minutes until onions are deeply golden and caramelized. If onions brown too quickly, lower the heat. Transfer caramelized onions to a bowl and set aside.

Crisp potatoes

In the same skillet, increase heat to medium-high and add remaining 1 tablespoon olive oil and 1 tablespoon butter. Add the drained potatoes cut side down in a single layer (work in batches if needed). Let cook undisturbed for 4–6 minutes until a deep golden crust forms. Flip and cook another 3–4 minutes until the other sides color and potatoes are tender through. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper while cooking.

Add herbs & garlic

Reduce heat to medium. Push potatoes to the side and add minced garlic, chopped rosemary and chopped sage to the empty space; sauté for 30–45 seconds until fragrant. Toss garlic and herbs with the potatoes so aromatics bloom into the oil and butter.

Deglaze & combine

Pour 2 tablespoons white wine (or broth) into the skillet to deglaze, scraping up browned bits with a wooden spoon. Stir in the caramelized onions and warm through for 1–2 minutes so flavors meld. Taste and adjust seasoning with remaining salt and pepper.

Finish and serve: Turn off the heat and stir in the optional 1 teaspoon lemon juice and chopped parsley if using. Transfer potatoes to a serving dish. Scatter a few whole sage leaves (lightly torn) and a tiny drizzle of olive oil over the top for gloss. Serve hot as a side dish.

Make-ahead & reheat: Potatoes can be cooked through step 'Crisp potatoes' and cooled completely, then refrigerated up to 24 hours. Reheat in a 400°F (200°C) oven on a sheet pan for 10–12 minutes or in a skillet over medium heat until hot and crisp, then add onions and herbs at the end.