12 small fresh sage leaves
800g potatoes, peeled,
thinly sliced (approx 4 large potatoes)
100g butter, melted and cooled
sea salt flakes, to serve
Preheat oven to 200˚C. Grease a 12-mould 2-tbsp capacity patty pan tray. Place a sage leaf into the base of each mould. Layer potatoes in moulds, brushing generously with butter between each layer.
Roast for 35-40 minutes or until golden and crisp. Remove from pan with a palette knife. Transfer to a serving platter and serve immediately sprinkled with sea salt flakes.