Crispy balsamic sage potatoes

Name: Chuck steaks with café de Paris butter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Main Meals
Ingredients: Woolworths Apache potatoes 8,olive oil 1T,salt, to taste ,Woolworths Angus chuck eye steak, at room temperature 400g,duck fat or butter 2T,For the café de Paris butter, mix: ,shallot, finely chopped ,garlic, chopped 1clove,capers 6,anchovies 4,parsley, chopped 4T,dried oregano 1t,cayenne pepper 1t,Dijon mustard 2t,tomato sauce 1T,Worcestershire sauce 2T,lemon zest 1t,lemon juice 2T,butter, at room temperature 300g,sea salt and freshly ground black pepper, to taste

By Abigail Donnelly

Serves 8 to 10

Difficulty Easy

Prep Time 10 minutes

Cooking Time 1 hour

Ingredients

2 x 700 g bags Woolworths Apache potatoes
2 T white vinegar
2 T duck fat
8 cloves garlic
5 g sage
1 T Maldon salt
1½ cups balsamic vinegar

Method

1. Preheat the oven to 220°C. Halve the potatoes and parboil in boiling, salted water for 5 minutes. Add the white vinegar to the water to prevent the potatoes from breaking apart while they boil. Heat the duck fat in a roasting pan in the oven for 10 minutes.

2. Add the potatoes, garlic, sage, salt and balsamic vinegar to the pan. Roast for 20–30 minutes, or until crispy and golden, tossing after 10 minutes. Serve warm.

Cook's note: If you happen to have any left over (take our advice, people, just make extra!), enjoy them cold with a charcuterie board.

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