Ingredients

Method

• 5 large potatoes, peeled
• sea salt, to taste
• 4 T Woolworths Wagyu beef fat
• 2 cups Woolworths double-thick cream
• 1 large sprig rosemary
• 150 g Gorgonzola
• canola oil, for frying
• 2 leeks, washed and thinly sliced
• 50 g flour
• 10 g sage

Method

Ingredients

1. Cut the potatoes into large dice and place in a saucepan. Top with water and add the salt. Bring to a boil and cook until soft but not falling apart. Drain well.

2. Heat the Wagyu fat in a pan and fry the potatoes until golden brown. Season with salt if necessary.

3. Gently heat the cream in a separate saucepan, add the rosemary, then crumble in the Gorgonzola. Stir until the cheese has melted.

4. Heat the oil in a separate pan. Separate the leeks into rings and dust in the flour. Fry the leeks until crispy, stirring gently with a metal slotted spoon. In the same oil, fry the sage leaves for about 10 seconds until crispy.

5. To assemble, place the potatoes on a platter, drizzle with the sauce and scatter over the leeks and sage. Serve warm.

Find more potato salad recipes here

Photographs: Toby Murphy
Production: Khanya Mzongwana and Leila-Ann Mokotedi