Crispy Potato Stacks with Fresh Sage

4 T. melted butter
2 ½ pounds medium Yukon Gold or Red potatoes 4-6 ounce size
2 T. chopped fresh sage plus 12 medium sage leaves
1 t. Kosher salt
½ t ground pepper

1. Preheat oven to 375 degrees. Melt butter in a 9” x 13” baking pan. Set in the oven during preheating until melted.

2. Trim both ends from each potato. Very thinly slice preferably with a mandolin 1/8” or thinner.

3. Coat the pan with butter, then pour the excess into a large bowl. Add chopped sage, salt pepper and mix well. Add potato slices and mix to coat, with you hands.

4. Place 12 slices in the prepared baking pan, about 1 inch apart. Gather the remaining potatoes into 12 stacks, about 2 inches tall. Place a sage leaf on the bottom slice and then a stack of buttery slices.

5. Bake the stacks until crispy and the potatoes are very tender, 1 to 1 ¼” hours. To serve, run a metal spatula under each stack and gently flip over so each sage leaf shows through. Serves 12.