For these visually seductive, mouthwatering potatoes, the cut halves sit on sage leaves while roasting in duck fat. They become creamy on the inside and wonderfully crunchy on the bottom. Thanks to Chef Renée Marton for sharing them. So simple, so scrumptious; maybe double the recipe and call it a meal? If you saved the fat from cooking the Plum-Cherry Glazed Duck Breasts, this is an ideal place to use some of it.