Duck fat-roasted potatoes with garlic and sage – Food & Home Magazine
The only way to make potatoes better is to make them duck fat-roasted potatoes with garlic and sage. These are wickedly crisp and mouthwatering.
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Cooking tools:
- Mortar and pestle
- Rolling pin
- Oven
- Stove
- Baking pan
- Nonstick skillet
- Paper towel
Ingredients
- 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
- <h3>Sage salt</h3>
- 200g Maldon Sea Salt
- freshly ground black pepper, to taste
- 4 fresh sage leaves
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