• 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.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com