A delicious waxy potato cooked in duck fat is something that I find deeply thrilling. Lots of garlic, white beans for some extra creamy crunch, and an excessive amount of sage make it even better.

Serves
4

Preparation

10min

Cooking

30min

Skill level

Easy
By
7
Average: 3.5 (2 votes)
Yum

Ingredients

  • 8 large kipfler potatoes
  • 3 tbsp duck fat
  • 12 large cloves of garlic, gently bashed 
  • 200 g cooked white beans
  • ½ cup sage leaves
  • salt and black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Place the kipfler potatoes in a pot of salted boiling water and cook until a skewer goes through easily. Drain and set aside.

In a large frypan, place half the duck fat, the garlic and a little salt. Put the pan on a medium heat and gently cook, twirling the garlic around until it starts to become a golden colour. Add the white beans, give them a good stir to coat them in the duck fat, raise the heat and keep stirring until the white beans start to look roasty and crispy. Transfer this mix to a baking dish.

Place the pan back on a high heat, add the remaining duck fat, allow it to get very hot and then gently slip in the potatoes. Give them a season, jiggle and leave them be until they start to turn golden. Transfer them into the dish with the white beans and give everything a good mix.

Place in a pre-heated oven at 200°C and let them cook for 10 minutes. Remove them, mix through the sage leaves and return to the oven to cook for another 5 minutes or so.

What you should have is a tray of crispy aromatic roasted goodness. Place on a large platter and serve immediately.

 

Note

• Any other waxy potato will also work well with this dish.

 

Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Suresh Watson.

Mermaid bakewell baking tray from The Chef and The Cook. Potatoes from Moonacres Farm.

 

For a taste of O Tama Carey’s cooking, visit her at Berta restaurant in Sydney. Like Berta on Facebook, and follow the restaurant on Twitter and Instagram.

 

Read our interview with Tama. This recipe is from our online column, The seasonal Cook: Potatoes. View previous The Seasonal Cook columns and recipes.