Ingredients

Method

• 1/3 cup Woolworths duck fat, melted, plus extra for greasing
• 4–5 cloves garlic
• 20 fresh sage leaves
• 2 sprigs fresh rosemary
• 8 Woolworths Everyday medium potatoes, thinly sliced
• sea salt, to taste
• Woolworths truffle-flavoured olive oil, for drizzling
• ½ cup Parmesan, finely grated

Method

Ingredients

1. Preheat the oven to 180°C. Grease a 12-cup muffin tray with duck fat.

2. Place one whole sage leaf in the base of each muffin cup.

3. In a mortar and pestle, smash the garlic with the remaining sage and rosemary.

4. Place the sliced potatoes in a large bowl and pour over the melted duck fat. Add the garlic-and-sage mixture and season. Mix gently until the potatoes are evenly coated.

5. Layer the seasoned potato slices in each muffin cup, stacking them neatly until they reach just above the rim of each cup. Press down gently to compact the stacks. Sprinkle the cheese evenly over the top of each stack.

6. Cover the muffin tray with foil and bake for 30 minutes. Remove the foil, drizzle a drop of truffle oil onto each stack and bake for a further 20m inutes, or until the stacks are golden brown and crispy on the edges.

7. Allow the potato stacks to cool for a few minutes in the tray before carefully removing them using a spoon or small spatula.

Find more potato recipes here 

Photographs: Jan Ras 
Production: Amy Ebedes-Murray 
Food assistant: Bianca Jones