2kg Mayan Gold potatoes
2 Large Onions
20 Sage leaves
200g of Goose or Duck Fat
Freshly Ground Black Pepper
Pre heat the oven to 200°c
Put the goose or duck fat into a large roasting tin and place in the oven for 10 minutes.
Peel and cut the Mayan Gold into even size chunks and bring to a simmer in a large pan of salted water. Cook for 2 minutes.
Mayan Gold break up very quickly, don’t boil too quickly or for longer than 5 minutes or you will have mash!
Peel onions and cut into large wedges.
Drain the pan and shake to roughen up the potato edges.
Take the roasting tin out of the oven and carefully pour the potatoes into the tin.
Add the onion wedges and 10 of the sage leaves, coat in the fat.
Sprinkle with sea salt and black pepper.
Roast until golden brown – about 45 minutes.
Turn the Mayan Gold and the onions halfway through the cooking time.
While the potatoes are cooking, prepare the sage crisps.
Heat the vegetable oil to 190°c, use a deep fat fryer if you have one.
Drop the remaining sage leaves in to the hot oil and fry for 30 seconds.
Remove and place on a paper towel to soak up excess oil.
Take the potatoes and onions out of the oven when they are done and place in a serving dish.
Sprinkle with the sage crisps and serve.