Black Garlic and Herb Potato Stack

Preheat your oven to 160°C / Gas Mark 3.

Wash and peel the potatoes thoroughly. Slice them thinly, about ½ cm thick. A mandolin slicer works well here to ensure even slices. In a small pan, melt the duck fat over low heat. Once melted, add the black garlic and sage and cook for about 1-2 minutes, just until the garlic becomes fragrant. Set aside to infuse.

Lightly grease a Le Creuset 26cm Stainless Steel Square Roaster with some of the duck fat or line it with baking paper. Place the cooled duck fat into a large bowl, remove the sage and squeeze out the black garlic from the skins. Add the sliced potatoes with salt and pepper, and toss to coat.

Start layering the sliced potatoes, slightly overlapping each slice. Pour over any remaining duck fat, place another baking dish that fits directly on top of the roaster and press to flatten. Bake for 40 minutes or until a knife inserts smoothly.

Remove the potatoes from the oven and allow them to cool. Leave the baking dish on top and place tins of food or something heavy to weigh it down. Refrigerate overnight. Once set, remove the potatoes from the roaster and portion. Pan-fry until golden and crisp.