500g cooked and cooled sliced potatoes
2 cloves garlic
¼ cup fresh sage
1/3 cup stock (vegetable or chicken)
1/3 cup cream
Juice ½ lemon
Heat a pan on a moderate-high heat. Add a splash of oil to the pan and then add the potatoes. Cook the potatoes until golden brown all over. Add the garlic to the pan and cook for a minute or so before adding stock, cream and sage. Cook until the cream/stock is reduced by half and thick. Add the lemon juice and check the seasoning, add salt and pepper to taste if needed.