Roasted New Potatoes with Sage and Garlic
You can swap the butter and olive oil with turkey fat or duck fat. Personally I prefer to use duck fat because it make the potatoes richer and crispier, unfortunately I’m running out fat when I make this. Small new potatoes great for this dish, no need to peel it. You can halve it, but I prefer to gently prick it with fork.
- 1 kg unpeeled new potatoes, cleaned
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon red wine vinegar
- 7 cloves garlic, skin on
- Few sprigs sage
- Sea salt
- Freshly cracked black pepper
- Preheat oven to 190 C. Meanwhile, place potatoes in a large pot, cover with cold salted water. Bring to a boil over high-heat, reduce to simmer, and cook for about 5 minutes. Drain the potatoes and set aside.
- Add the olive oil and butter in a large baking tray, drizzle with 1 tablespoon red wine vinegar, add unpeeled garlic and sage, then season generously with sea salt and black pepper.
- Tip in the potatoes into a baking tray while it still hot. Mix it all up until all the potatoes coated with thin layer of oil.
- Transfer the baking tray to the oven and roast until the bottom of potatoes crisp and golden brown, for about 10 to 15 minutes. Flip the potatoes and roast again until the second side crispy and golden brown, for another 5 to 10 minutes.
- Serve while still hot and crispy.