2kg Mayan gold potatoes, turned into even sized barrels (chateau) or cut into even sized pieces
2 large onions, skin removed and sliced into large wedges
20 sage leaves
200g duck 4996 or goose fat
Sea salt flakes (Sel de Camargue)
Freshly ground black Kerala pepper
Vegetable oil for frying the sage crisps
Preheat the oven to 220°C Put the duck or goose fat in a large roasting tin and place in the oven for 10 minutes.
Meanwhile, place the potatoes into a large pan of salted water, bring to a simmer and cook for 5 minutes. (Be extra careful not to leave too long or boil too vigorously as, due to the complexity of the potato, it can break up quite quickly).
When cooked, drain well and then shake gently in the pan to rough up the edges. Carefully tip the potatoes into the preheated roasting tin and add the onion wedges and half of the sage leaves, coat in the fat and sprinkle with the sea salt and freshly ground black pepper. Roast for 45 minutes or until golden brown, making sure you turn the roast potatoes and onions halfway through.
While the roast potatoes are cooking, prepare the sage crisps. Heat vegetable oil, preferably in a deep fat fryer, to 190°C. Drop in the remaining sage leaves for 30 seconds, then transfer to a paper towel to remove excess oil.
When roast potatoes are cooked transfer to serving dish and sprinkle with the sage crisps and some more sea salt flakes before serving.