• 4 red heirloom potatoes (we use local cranberry reds)
• 4 white heirloom potatoes (we use local Dutch creams)
• 500 g (1 lb 2 oz) duck fat
• 1 tablespoon salt
• 2 sage stems

Preheat the oven to 78°C (172°F). Peel the potatoes and place in the duck fat; add the salt and sage stems. Roast in the oven for 3 hours. Leave in the duck fat until ready to use.