Pommes anna with lemon and sage

Method

1. Heat the oven to 170°C fan/gas 5 and line a large baking tin (about 25cm x 35cm) with baking paper.
2. Put the butter in a small pan and melt over a low heat. Once foaming, add the garlic, lemon zest, sage and some black pepper. Cook for 3-4 minutes until the butter is just starting to brown, then remove from the heat. Strain the butter into a bowl, reserving the liquid and solids separately.
3. Use a mandoline or a very sharp knife to slice the potatoes into 2-3mm slices. Pat dry on kitchen paper as you work as they tend to release water when cut. Form a layer of slices on the base of your lined tin, each one slightly overlapping. Brush with the strained butter and scatter some of the reserved solids – garlic, sage and lemon zest – evenly over the top. Repeat this 2-3 more times before adding your final layer of potatoes. Brush with the remaining butter and season with salt and pepper.
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4. Bake for 45 minutes until golden brown and tender. If you want, fry a few sage leaves in a little more butter for 1-2 minutes to spoon over the potatoes.