0/5
(0 Votes)
Ingredients
- 16 small white potatoes (about 2 1/2 lb.)
- 1/2 cup (1 stick) unsalted butter, melted, plus more for brushing
- 32 fresh sage leaves
- Flaky sea salt (such as Maldon)
Preparation
Step 1
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 ¼” before cutting all the way through. (Can use chopsticks to help you not go all the way through)
Place potatoes on a rimmed baking sheet and gently press down on them to fan slices in one direction.
Brush potatoes all over with ½ 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.