These can be prepared early and reheated.
Ingredients:
- 25 small white potatoes (about 2 1⁄2 lb.)
- 3/4 cup (1 stick) unsalted butter, melted,
- plus more for brushing
- 50 fresh sage leaves
- Flaky sea salt (such as Maldon)
Directions:
- Preheat oven to 400°.
- Peel potatoes.
- Then use peeler to shave off some flesh as needed to give potatoes a smooth, rounded egg shape.
- Cut potatoes crosswise into thin slices, stopping 1⁄4” before cutting all the way through.
- Place potatoes on a rimmed baking sheet.
- Gently press down on them to fan slices in one direction.
- Brush potatoes all over with 1⁄2 cup butter.
- Tuck 2 sage leaves into each potato.
- Season with salt.
- Roast potatoes, brushing occasionally with more butter, until fork-tender, golden brown, and crisp, 25–30 minutes.
Source: Taste of Australia VPWL December 2014
