125 ml(½ cup) strained pork fat (see note)1 kgbaby potatoes, such as pinkeye or Dutch cream, scrubbed, unpeeled8garlic cloves, unpeeled6sage leaves
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.