By Chef Jet
June 14, 2017
1Preheat oven to 375°F. Place the potatoes in a pot of salted cold water and bring to the boil. Cook for 10 minutes or until tender. Drain, allow to cool slightly, and cut each potato in half.
2In a hot cast iron pan, add the duck fat, the cut potatoes, smashed garlic, and sage leaves. Sprinkle with salt and pepper. Bake for 30–40 minutes or until golden and crispy. Serves 6.
3 lbs baby dutch yellow potatoes
1 cup sage leaves
6 garlic cloves, smashed
1/2 cup duck fat
sea salt and cracked black pepper, to taste