Duck-fat roast potatoes with sage salt

We’ve paired our delicious roasties with an aromatic sage salt.

SERVES 8 PREP 20min COOK about 1hr 10min

• 2kg (4½lb) floury potatoes, such as Maris Piper

• 25g packet fresh sage, leaves picked

• 6tbsp duck or goose fat

• 1tbsp vegetable oil

• 1tbsp flaked sea salt

1 Peel the potatoes and cut in half or into even-sized chunks. Put into a large pan and cover with cold, salted water. Bring to the boil, and then cook for 10min to parboil.

2 Meanwhile, preheat oven to 200°C (180°C fan) mark 6. Add half of the sage leaves to a large roasting tin along with the fat. Put into the oven to heat up (about 10min).

3 Drain potatoes in a colander and leave to steam-dry for 2min. Shake to roughen up edges. Carefully put potatoes into the hot tin, turning to coat in the fat. Cook in the oven for 1hr, turning occasionally, until golden and cooked through.

4 While potatoes are roasting, heat the oil in a frying pan and fry remaining sage leaves until crisp on both sides. Remove with a slotted spoon and leave to drain and cool on kitchen paper for 5min. Finely chop the cooled sage leaves and mix with the sea salt to combine, or bash together in a pestle and mortar.

5 Remove potatoes from oven 10min before they are ready, toss with half of the sage salt and return to oven. Sprinkle with remaining salt to serve.

GET AHEAD Roast potatoes up to a day ahead. Store in the roasting tin in the fridge or transfer to a container and cover. Reheat in a roasting tin in a preheated 200°C (180°C fan) mark 6 oven for 20-30min or until crisp and piping hot. PER SERVING: CALS 335; FAT 13G; SAT FAT 3G; CARBS 47G