CHEFS' RECIPES
Pan-fried baby potatoes

Pan-fried baby potatoes

Strain the fat from the roast pork for this recipe.

Serves 6

Cooking Time Prep time 10 mins, cook 30 mins



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


1 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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