Garlic & Sage Crispy New Potatoes

by Donna Hay


800g small new potatoes
½ cup (125ml) olive or rapeseed oil
1 head garlic cloves, separated
sea salt flakes
20 sage leaves
malt vinegar, to serve


Preheat oven to 220ºC (425ºF). Place potatoes in a saucepan of cold, salted water, bring to the boil and cook for 20 minutes or until cooked through. Drain and squash with the back of a spoon. Place the oil and garlic on a baking tray and cook for 5 minutes or until hot. Add the potatoes and salt and cook for 15 minutes. Turn and cook for a further 10 minutes. Add the sage and cook for 5 minutes or until crispy. Serve with malt vinegar.

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