Wash the potatoes and let dry.
Preheat oven to 400 ℉.
To cut the potatoes place one on a cutting board and then place one set of chopsticks (the flat ones you get from takeout work great) on one side and place the other set on the other side. They should be placed parallel to the longest side of the potato, not on the ends.
Using a sharp knife carefully slice the potato perpendicular to the chopsticks into 1/4-inch thick slices making sure not to cut all the way down. You want the bottom of the potato to stay in one piece so when you fan it out it holds together. The chopsticks will act as your guide, making sure you don’t cut all the way through. Do this with all of the potatoes.
Place the potatoes cut side up into a baking dish large enough to fit all of them but leaves enough room so they roast instead of steam.
Place the sage leaves into the cut potatoes every 2-3 slits. If the leaves are large tear them in half so they don’t hang out from the potato too much.
To the warmed, melted butter add the truffle salt and pepper. Carefully brush the sage stuffed potatoes with about 3/4’s of the butter, making sure not to pull out any of the leaves.
Place in the oven and bake for 25 minutes. Remove and baste with the remaining butter and bake for another 25 minutes. Remove and baste one more time with the butter in the bottom of the dish and bake for another 25 minutes or until golden brown, tender and crisp around the edges. Depending on the size of your potatoes the cooking time may differ. After 50 minutes check the middle of the largest potato to see if it is fork tender.
Once out of the oven sprinkle with a little flaked sea salt and serve.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell