8 Servings
INGREDIENTS:
- 16 small white potatoes (about 2½ lb.)
- ½ cup (1 stick) unsalted butter, melted, plus more for brushing
- 32 fresh sage leaves
- Flaky sea salt
INSTRUCTIONS:
- 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.
- 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.
Nutritional Content
Calories (kcal) 210 Fat (g) 11 Saturated Fat (g) 7 Cholesterol (mg) 30 Carbohydrates (g) 26 Dietary Fiber (g) 2 Total Sugars (g)1 Protein (g) 3 Sodium (mg) 65
Recipe By: Bon Appetit