Name: Pan-fried baby potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 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

Pan-fried baby potatoes

Australian Gourmet Traveller recipe for pan-fried baby potatoes by Rodney Dunn from The Agrarian Kitchen.

Serves 6

Prep

10M

Cook

30M

Total

40M

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Strain the fat from the roast pork for this recipe.

Ingredients

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

Method

Main

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.

You can substitute lard or olive oil for pork fat.
Notes

Styling by Rodney Dunn

Styling by Emma Knowles

Ingredients

Method

Main

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