Crispy Hedgehog Spuds with Sage

Ingredients

• 2kg small potatoes, such as Charlotte, scrubbed
• handful sage leaves
• 6 tbsp duck fat or sunflower oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (220°C).

2. Put the whole scrubbed potatoes in a large pot of boiling water and simmer for 10 minutes until just tender at the edges. Drain and leave until cool enough to handle.

3. Working with one potato at a time, cut thin slices almost all the way through, stopping short of the base so each potato stays whole. A chopstick on each side helps stop the knife.

4. Spoon 5 tablespoons of the duck fat or sunflower oil into a large roasting tin and heat it in the oven for 5 minutes.

5. Set the potatoes cut-side up in the hot fat and spoon some fat over them. Roast for 40 to 50 minutes, basting once, until deep golden and crisp.

6. Heat the remaining tablespoon of fat in a small frying pan over medium heat. Add the sage leaves and fry for 30 to 60 seconds until crisp. Drain on kitchen paper.

7. Scatter the crispy sage over the potatoes and serve hot.