Crispy sage and lemon roasted potatoes

Preheat the oven to 200°C, gas mark 6. Place a roasting tray (one big enough to take the potatoes in a single layer) in the oven.

Peel and halve the potatoes and place in a pot of cold salted water placed over a medium-high heat.

Boil until fork tender, approx. 5-10 minutes.

Place the duck fat in the hot tray and place it back in the oven to heat up.

Drain the potatoes in a colander, then shake the colander back and forth a few times to fluff up the outsides. Sprinkle 2 teaspoons of flour over the potatoes and give them another shake or two so they are evenly and thinly coated.

Press a whole sage leaf into the cut side of each potato and place them cut-side down into the fat.

Using a tablespoon, coat the potatoes with extra fat and place them in the oven.

Roast for 15-20 minutes before turning them over for a further 15 minutes.

Once golden and crisp, remove the potatoes from the oven and place them on a paper towel to drain off any excess oil.

Season with the salt flakes and serve.