45 mins
6 Medium Scotty brand Kestrel Potatoes
3 tbsp melted butter
2 tbsp olive oil
Seasoning; 2 tsp salt, 1 tsp black pepper, 1 tsp paprika
4 crushed garlic cloves
6 fresh sage leaves and 3 for garnish.
Wash and pat dry your potatoes, then thinly slice - a mandolin works best for thin equal slices, but you can hand slice too.
Blanch in hot water for 3 minutes, drain and pat dry.
Preheat your oven to 180 degrees.
In a bowl add the melted butter, seasoning, and garlic and mix well.
Pour 1/3 over the potatoes and coat well.
Using a small round oven dish assemble the potatoes, the easiest way is to take a few and shape them in piles. Once filled, fill the middle with another layer.
Add the sage leaves in between the potatoes and drizzle the rest of the butter mixture over the potatoes.
Cook for 45 mins-1 hour until evenly crispy.
Serve while hot and enjoy!
This recipe was created & photographed by Hey Renu.
