10 med. red potatoes
1/4 c. olive oil
8 clusters fresh sage
1 tsp. salt
2 tsp. freshly ground black pepper

SAUCE:

4 tbsp. green brine pickled whole peppercorns, drained
2 tbsp. whole black peppercorns
2 tbsp. butter
1/2 tsp. salt
3/4 c. dry white wine
2/3 c. whipping cream

Preheat oven to 350 degrees.

Rub potatoes with olive oil, then with 3 of the sage clusters, the salt and pepper. Put potatoes and all the sage clusters in a shallow oven proof dish. Roast for 1 hour or until soft in center.

About 20 minutes before you want to serve the potatoes, make the sauce.

Crush or coarsely grind the green and the black peppercorns. Melt the butter in a saucepan over medium heat. Add the peppercorns, the salt and the white wine. Cook over medium heat for 3 to 4 minutes.

Add the cream and bring the mixture to a boil. Reduce heat to medium and cook about 10 minutes, or until the sauce is reduced by a third. If the sauce starts to get too thick, it may be thinned by adding a little more cream. You should have about 2/3 cup of sauce.