•  1kg chat (baby) potatoes
•  ½ cup (125ml) olive oil
•  1 head garlic, cloves separated
•  sea salt flakes
•  20 sage leaves
•  malt vinegar, to serve

  Preheat oven to 220ºC (425ºF). Place potatoes in a saucepan of cold, salted water, bring to the boil and cook for 20 minutes or until cooked through. Drain and squash with the back of a spoon.

  Place the oil and garlic on a baking tray and cook for 5 minutes or until hot. Add the potatoes and salt and cook for 15 minutes. Turn and cook for a further 10 minutes. Add the sage and cook for 5 minutes or until crispy. Serve with malt vinegar.