Duck fat and sage Hasselback potatoes

Preheat the oven to 220°C, gas mark 7. Line a baking tray with baking paper and set it aside.

Place two wooden spoons on a chopping board and position a potato between them. Using a sharp knife, carefully slice the potato, cutting down to the spoons to prevent slicing through the potato completely. Repeat with the remaining potatoes.

Finely chop half of the sage and mince the garlic.

In a small saucepan, melt the duck fat over a low heat. Add the garlic, sage and a pinch of salt.

Arrange the potatoes in the baking tray and generously baste them with the duck fat mixture. Season with more salt and freshly ground black pepper. Place the remaining whole sage leaves over the potatoes.

Roast the potatoes for 30 minutes. Remove from the oven and baste them again with more duck fat. Continue roasting for a further 15-20 minutes until the edges are crispy and golden.

Serve the potatoes on a platter topped with the browned sage leaves. Drizzle over the remaining duck fat and serve.