Boulangere potato with sage

Serves 6

Because New Year resolutions don’t come into play for a few hours yet…

1.5kg King Edward or Maris Piper potatoes

150g unsalted butter, soft, plus extra for greasing

6 sage leaves, chopped, plus extra sprigs to garnish

2 tbsp olive oil

Preheat the oven to 180°C/fan 160°C/ Gas 4. Peel the potatoes and slice into thin rounds, about 2mm thick (a food processor with a slicing attachment will make light work of this). Melt the butter and, using your hands, toss it through the potatoes, along with the sage, some salt and a generous amount of black pepper.

Grease a 20x30cm baking tin and line with parchment paper. Evenly layer in the potato slices, avoiding gaps. Cover the tin with foil and bake for 15 minutes. Remove the foil and bake for a further 10 minutes. Remove from the oven and allow to cool, then cover with cling film and chill for at least 4 hours, or overnight.

Just before serving, turn the layered potato bake out of its tin onto a chopping board. Carefully cut into 12 equal rectangles. Place on a large baking sheet lined with non-stick foil. Preheat the grill to medium and grill the boulangère rectangles for 3-5 minutes, until golden.

Meanwhile, heat the olive oil in a frying pan and fry some sage leaves, until crisp. Drain on kitchen paper and use as a garnish for the potatoes when serving.