Preparation time 10 minutes
Cooking time 45 minutes
1 kg (2 lb 4 oz) small new potatoes
2 tablespoons olive oil
100 g (3½ oz) butter
10 sage leaves
Special equipment: Tea towel (dish towel)
1 Preheat the oven to 180°C (350°F). Scrub the potatoes in their skin under cold running water, then dry them in a tea towel (dish towel). Arrange them in a large roasting tin and drizzle with the olive oil. Cook in the preheated oven, turning occasionally, for 40 minutes or until golden brown.
2 Meanwhile, melt the butter in a small saucepan over low heat. Add the sage leaves and cook until they are crisp. Remove from the heat (the butter should be slightly brown). Set aside at room temperature.
3 Once the potatoes are cooked,transfer them to a large frying pan over medium heat. Add the sage leaves and butter. Heat through, tossing gently, for 2–3 minutes and serve with a salad or as a side to roast beef or chicken.
Recipes and images from Beef & Potatoes by Jean-Francios Mallet (Murdoch Books) $49.99 available 1 August 2016 in all good bookstores and online