Pan-fried baby potatoes

AT A GLANCE

  • Serves 6 people

  • 125 ml (½ cup) strained pork fat (see note)
  • 1 kg baby potatoes, such as pinkeye or Dutch cream, scrubbed, unpeeled
  • 8 garlic cloves, unpeeled
  • 6 sage leaves
01   Heat pork fat in a frying pan over low heat, add potatoes and garlic and stir occasionally until tender and golden (25-30 minutes). Add sage and cook until crisp. Season to taste and serve with roast loin of Wessex saddleback.
Note You can substitute lard or olive oil for pork fat.

Recipe:

RODNEY DUNN

Photography:

SHARYN CAIRNS

Styling:

EMMA KNOWLES

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