Crispy sage mille-feuille potatoes

January 24, 2018
Crispy sage mille-feuille potatoes

The perfect side to any roast.

Recipe, styling and photograph by Katelyn Williams

Crispy sage mille-feuille potatoes

Serves: 6
Cooking Time: 1 hr 30 mins


  • 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



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.


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.

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