Garlic roast potato and sage wreath

Credit: Whisk Media Group

238 Collected

Difficulty

Easy

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Garlic roast potato and sage wreath

Ingredients:

1.2 kg (about 5) large red skinned potatoes, thinly sliced

1.2 kg (about 3) medium sweet potatoes, thinly sliced

9 tablespoons (150 g) Western Star Spreadable Original Soft, melted

3 garlic cloves, crushed

3 teaspoons sea salt flakes

1 tsp cracked black pepper

1/3 cup sage leaves

Method:

Preheat the oven to 200°C (fan forced).
Put the potatoes and sweet potatoes in two separate large bowls. Mix the Western Star Spreadable Original Soft and garlic together in a bowl, season generously with the salt and pepper. Divide the garlic mixture between the potatoes and sweet potatoes, and toss to coat.
Using your hands, pile together 5-6 slices each of the potatoes and stack vertically along the inside edge of a large round baking dish. Continue adding vertical stacks of the combined potatoes, tucking in sage leaves at intervals, until you have a complete circle. Repeat with remaining ingredients to make another smaller circle inside the bigger circle.
Cook in the oven for 1 hour or until roasted and golden brown (see Tip).
Serve with roast chicken, pork, lamb or beef, along with some steamed greens or a mixed leaf salad.

Tips & Hints:

You can use any red-skinned potatoes including desiree or red royale. These are the best for baking.
We’ve added a few more sage leaves to the dish during the last 10 minutes of cooking for presentation.
If you notice potatoes browning quickly in the over, cover loosely with foil for the first half an hour, then removing foil for final half an hour.