The perfect side to any roast.
Recipe, styling and photograph by Katelyn Williams
Crispy sage mille-feuille potatoes
Ingredients
- 2,5kg large potatoes, peeled
- 150g duck fat/butter, melted
- sea salt and freshly ground black pepper, to taste
- large handful fresh sage leaves
- sea salt flakes, to sprinkle
Instructions
1
Preheat the oven to 200˚C. Slice the potatoes thinly on a mandoline. Toss the sliced potatoes in a large bowl with the duck fat or butter and season well with the salt, pepper and some sage.
2
Arrange the potatoes upright in a large 35cm x 25cm roasting tray. Top with a few more sage leaves and roast until the potatoes are cooked and the edges are crispy, 1 hour. Serve sprinkled with sea salt flakes.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
More From FHE:
15 Christmas roasts you must make this festive season
Stand a chance to WIN a R1 000 SPAR voucher this July
8 Food & drink trends for 2018
Duck fat-roasted potatoes with garlic and sage
Weekly menu: 25 - 31 March
Pantry hacks: Dijon mustard
20 lemon recipes you have to make this year!
Seasonal fruit and vegetable chart for South Africa