K.O Potatoes

Instructions

• 1

  Melt the butter in a medium saucepan over high heat, whisking occasionally. When the butter foams and begins to color add the sage leaves. Once the butter is brown, remove from the heat and set aside to cool to room temperature.

• 2

  Using a mandolin with a guard, cut the potatoes into 1/8-inch thick slices. Place the potatoes in a bowl. Strain the butter over the potatoes and set aside the sage. Season with salt and pepper and toss to coat.

• 3

  Insert the wire rack into position 6, then in Breville+ press Start to preheat and follow along for the rest of the recipe.

• 4

  Spray a 9½-inch pie dish with oil and line with parchment paper. Layer half the potatoes in the dish, slightly overlapping. Top with the reserved sage leaves and continue layering the remaining potatoes.

• 5

  Cut a piece of parchment paper into a circle large enough to cover the potatoes. Place on top of the potatoes.

  Tip: A cartouche is a circle of parchment paper used to cover the surface of the food, trapping the steam and preventing evaporation to cook evenly.
• 6

  Once preheated, place the dish in the oven and start the timer.

• 7

  The potatoes should be tender. To test, insert the tip of a knife into the center. If not, give it a bit more.

• 8

  Remove from the oven and allow to cool for 10 minutes. Top with a tray or flat plate that covers the surface. Place a weight on top and refrigerate for at least 8 hours.

  Tip: Recipe can be made up to 2 days ahead to this step.
• 9

  Before serving, ensure the wire rack is in position 6. Place a baking sheet in the oven and add the oil. Press Start to preheat.

• 10

  Remove the weight and tray and turn the potatoes onto a cutting board. Cut into 8 wedges.

• 11

  Once preheated, place the potato wedges on the oiled baking sheet and start the timer. When the oven signals, carefully turn the potatoes over and continue cooking.

• 12

  The potatoes should be crisp and golden brown. If not, give it a bit more.

• 13

  Remove the potatoes from the oven and place on paper towel to drain.

• 14

  Top with fried sage leaves and season with sea salt.