1 kg small new potatoes
2 tablespoons olive oil
100 g butter
10 sage leaves
Preheat the oven to 180°C. 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.
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.
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 two to three minutes and serve with a salad or as a side to roast beef or chicken.
Recipe and image from Beef and Potatoes by Jean-Francois Mallet. Published by Murdoch Books.