Is there anything better than a crispy roast potato? Well, yes. These crispy duck fat-roasted potatoes with garlic and sage. It’s the perfect side to any meaty main, or eat it on its own!
EAT MORE: Crispy sage mille-feuille potatoes
Duck fat-roasted potatoes with garlic and sage
- 125ml (½ cup) duck fat
- 8 – 10 red-skinned potatoes, parboiled
- Maldon Sea Salt and freshly ground
- black pepper, to taste
- 45ml (3 tbsp) olive oil
- 5 whole garlic cloves, skin on
- 6 – 8 fresh sage leaves
- 200g Maldon Sea Salt
- freshly ground black pepper, to taste
- 4 fresh sage leaves
Preheat the oven to 200°C.
Place the duck fat in a deep baking tray and heat in the oven for 5 minutes.
Use a rolling pin to lightly crush the potatoes until they start to split.
Carefully remove the duck fat from the oven and place the potatoes in the hot fat (be careful not to touch the fat). Season well. Bake until crispy and golden, turning the potatoes halfway through, about 20 minutes.
While the potatoes are cooking, heat the oil in a large non-stick frying pan. Smash the whole garlic cloves and add to the hot oil. Cook, turning regularly, until golden, 4 – 5 minutes. Add the sage leaves and fry until crisp. Remove the garlic and sage from the oil, and drain on paper towel.
For the sage salt, use a pestle and mortar to grind the salt, pepper and sage leaves until the sage leaves have combined with the salt.
Remove the potatoes from the duck fat, drain on paper towel and serve with golden garlic, crispy sage leaves and sage salt.