Preparation

Wash and thoroughly dry the potatoes, leaving the peel on.

Place a potato on a chopping board and slice very finely stopping about 1 cm from the bottom, thus creating an “accordion” effect: to simplify this operation, place two chopsticks or two wooden ladle handles on either side to prevent the blade of the knife from cutting right down to the bottom of the potato.

In a bowl make an emulsion by mixing oil, paprika, about ten chopped sage leaves, the Bauer Vegetable Dadocrema and a tablespoon of water.

Place the potatoes on an oven dish or tray and brush thoroughly with the emulsion, making sure the dressing also goes down into cuts. Add a few sage leaves and a few slices of red onion between the slices of potato and then cook in the oven for about 50-60 minutes at 200 °C.

Remove from the oven, dust with flakes of fior di sale salt and serve hot.