Crispy sage mille-feuille potatoes – Food & Home Magazine
The perfect side to any roast. Recipe, styling and photograph by Katelyn Williams Ingredients - 2,5kg large potatoes, peeled - 150g duck fat/butter, melted -
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Cooking tools:
- Mandoline
- Pepper mill
- Peeler
- Oven
- Mixing bowl
- Roasting pan
- Saucepan
Ingredients
- 2,5kg large potatoes, peeled
- 150g duck fat/butter, melted
- sea salt
- freshly ground black pepper
- large handful fresh sage leaves
- sea salt flakes, to sprinkle
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