But­tery Pota­toes With Fresh Sage

But­tery Pota­toes with Fresh Sage

(serves 4)

6 medi­um pota­toes, King Edward are a good choice

1/3 cup/80 grams melt­ed butter

3 cloves gar­lic, minced

sea salt and pepper

1 tbsp grat­ed parmesan

6 sage leaves

This is a good recipe for a bor­der­line OCD girl like me.  Of course you could use a man­do­line, but I like to do my pota­toes by hand.  Peel them, then slice them very very thin, as uni­formly thin as pos­si­ble.  Place the pota­toes in an over­lap­ping sin­gle lay­er in a round pie plate, then pour over a bit of the melt­ed but­ter.  Scat­ter the gar­lic over, then dust with salt and pep­per.  Repeat with lay­ers of pota­to and driz­zled but­ter until you run out of each.  Sprin­kle with the parme­san and arrange the sage leaves in a flower shape in the center.

Bake at 375F/180C for about 35–40 min­utes, until pota­toes are soft.