To ensure the sage leaves stick to the potatoes, use a fork to rough up the centre of the flat side of each potato. Then press in the sage leaves so they stick to the surface
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 60 minutes |
| Serves | 4-6 |
| Cuisine | American |
| Special Occasion | Christmas |
| Diet | Other |
| Preparation | Easy |
| Calories | 318 |
| Fat | 20.2g |
| Saturates | 6.7g |
| Protein | 3.5g |
| Carbs | 32.2g |
| Sugars | 2.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6. Place a roasting tray (one big enough to take the potatoes in a single layer) in the oven.
Peel and halve the potatoes and place in a pot of cold salted water placed over a medium-high heat.
Boil until fork tender, approx. 5-10 minutes.
Place the duck fat in the hot tray and place it back in the oven to heat up.
Drain the potatoes in a colander, then shake the colander back and forth a few times to fluff up the outsides. Sprinkle 2 teaspoons of flour over the potatoes and give them another shake or two so they are evenly and thinly coated.
Press a whole sage leaf into the cut side of each potato and place them cut-side down into the fat.
Using a tablespoon, coat the potatoes with extra fat and place them in the oven.
Roast for 15-20 minutes before turning them over for a further 15 minutes.
Once golden and crisp, remove the potatoes from the oven and place them on a paper towel to drain off any excess oil.
Season with the salt flakes and serve.
