- 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
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.
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.