Oven crisis is always a consideration when planning a Christmas feast and as potatoes seem to be a must, we’ve decided to remove them from the oven.
We’ve tossed cooked baby potatoes in a hot pan with a bit of duck fat and some fresh sage leaves making an easy and delicious alternative to oven-roasted potatoes and leaving oodles of space in the Christmas oven. Fabulous with our Duck with Orange and Fennel or Roast Turkey Roll with Preserved Lemon.
Rosie
BABY POTATOES WITH DUCK FAT
Serves 10
1.5 kg chat potatoes, washed
3-4 tablespoons duck fat, chicken fat or olive oil
1/2 bunch fresh sage
Salt and pepper
Place the potatoes in a large saucepan and cover with water. Bring to the boil and turn down to barely simmer. Cook until the potatoes are just undercooked. Turn off the heat and allow the potatoes to stand in the hot water for 15-20 minutes. Drain and pat dry. Cut each potato in half. This can be done an hour or two before hand and left at room temperature.
In one or two frying pans, heat the duck fat or oil over a medium/high heat and add the sage leaves. Cook for about 30 seconds until they just begin to change colour . Quickly remove and drain on a piece of absorbent paper. In the same pan, sauté the potatoes, tossing from time to time, until they are golden brown.
Transfer potatoes to a serving dish, season with salt and pepper and scatter fried sage leaves over.