Duck Fat and Sage Roasted Potatoes

Not particularly healthy but you know, awesome. Just don't eat them very regularly and your heart and thighs should be fine. The duck fat I used here came from my confit chicken recipe, so they had extra flavour. The real reason I ever make confit chicken is for the fat it leaves behind for these potatoes.

Potatoes cleaned and halved

2 tbs duck fat

Sage leaves (or other robust herb)

Salt and pepper



Par boil the potatoes, coat them in fat, salt, pepper and sage leaves. Roast in a preheated 220C oven, cut side down, for 20 mins. Sprinkle with a little more salt on the cut side. Serve immediately. Serve as an entree, as tapas or with cooked and roasted meats.