Sage Potato Chips

Mornings are best spent watching the sun creep into my room and filter through the blinds.

Saturdays are a little less lazy than Sundays, but are no less a perfect excuse to turn over, burrow and sleep until noon.

Of course, the radio has to come on for Wait Wait Don’t Tell Me, because a weekend without Peter Segal is a weekend without joy.

In order to recover from the work week, I tend to get itchy for cooking, baking, gardening, crafting and cleaning. I’ve stopped making lists because they’re more or less the same every time:

1. Groceries
2. Re-pot plants
3. Pluck eyebrows
4. SHOES
5. You really need to get rid of clothes

And so on.

Yeah, my to-do list talks to me. She shows no mercy.

Now, I just talk to myself while I’m nestled in bed, unsure of the time and hesitant but all the same excited to get the ball rolling.

It’s barbecue season. Get ready with homemade potato chips.

Fuzzy sage is an incredible herb. It perfectly complements sweet potato and is an added surprise in pasta tosses.

I got a mandoline slicer and make potato chips so often that they’re starting to become a staple snack in my household. I also have the habit of eating them straight off the pan. No time to make it to the bowl.

The oil is infused with sage leaves for about half an hour. The result is subtle, fragrant and fancier than Saveur.

Sage Potato Chips.

1 medium potato, thinly sliced with a mandoline
bunch of sage leaves, rinsed
1/4 teaspoon cayenne pepper
3 tablespoons extra virgin olive oil
salt and pepper, to taste

Preheat the oven to 350 degrees Fahrenheit.

Heat up a skillet with the oil until just slightly warm. Throw in the sage and let sit for about half an hour, until the leaves are slightly wilted.

In a large bowl, toss the potato slices with the warmed oil, cayenne, salt and pepper until all surfaces are covered.

Lay out individually on a baking sheet and add more fresh sage leaves as you please (they get crispy like a chip in the oven).

Bake for about 15 minutes – be sure to watch as they bake surprisingly fast.

Makes about 25 chips.

Deep Dish Pizza with Sweet Potato Sauce

Sweet tea and 70 degrees. Shorts. Sunshine for the seedlings. Listening to Ira Glass get super mad.

Dinner parties and St. Patrick’s Day recovery.

And best of all, sitting on the porch for the first time in months.

Hello, Spring. I’ve missed you.

I had my first deep dish pizza in Berkeley. It changed my entire pizza-world-view. Long gone are the days of thin crust. Welcome to the time of sweet corn.

I never liked tomato sauce. Sage and sweet potato have replaced the red stuff for this pizza. It’s not weird. It’s still a pizza.

Two pieces are better than one.

Deep Dish Pizza with Sweet Potato Sauce

Dough recipe

For the pizza:

1 large sweet potato
1 tablespoon milk
Bunch of sage, coarsely chopped
1 small onion, sliced
1 zucchini, sliced
1 cup frozen sweet corn, thawed
1 cup mozarella cheese, shredded
1/4 cup parmesan cheese, grated

Preheat the oven to 400 degrees Fahrenheit.

Prepare the dough by rolling it out and placing in a 9-inch pie dish. Fill with dried beans and bake for about 10 minutes. This is called “blind” baking, which will prevent the heavy pizza filling from weighing down the crust.

Stab the sweet potato with a fork and microwave for about 10 minutes, or until very soft. Let cool slightly and peel the skin off. Add the milk and mash until smooth.

Sauté the onions and sage in butter until the onion is just turning translucent.

Add the onions and sage to the sweet potato along with the sweet corn. Mix until evenly distributed.

Line the bottom of the pie crust with the mozzarella cheese. Scoop in the sweet potato mixture and spread evenly. Top with sliced zucchini and sprinkle with parmesan cheese.

Bake uncovered for about 15-20 minutes, until the cheese is fully melted and zucchini is slightly browned.

Makes 6 massive slices. Should feed three people.