Duck fat-roasted potatoes with garlic and sage

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.