SERVES: 4

METHOD

Step 1
Preheat oven to 220°C (200°C fan-forced) or see air fryer instructions below*.

Step 2
Place potatoes in a large saucepan and bring to a gentle boil. Cook for 20 minutes or until tender. Drain. Place hot drained potatoes on a non-stick baking tray lightly brushed with duck fat. Using the back of a wooden spoon gently crush potatoes and brush with duck fat and season with garlic powder, chilli flakes, salt and pepper. Place crushed potatoes in preheated oven and cook for 50 minutes or until golden and crispy, turning halfway through cooking.

Step 3
Meanwhile, heat olive oil in a small frying pan over a medium heat. Add sage leaves and cook until crispy and vibrant green. Remove from pan and place on kitchen paper. Add chilli to same pan and fry for 1-2 minutes. Remove from pan and set aside until required.

To Serve
Place smashed potatoes in a shallow bowl and garnish with lemon zest, chilli, crispy fried sage leaves, salt and pepper.

NOTE
*Air fryer- Preheat air fryer to 200°C for 5 minutes. Remove basket and spray lightly with oil. Spray potatoes with oil on both sides and place half the crushed potatoes into the basket. Cook in preheated air fryer for 20 minutes or until golden and crispy. Repeat process with remaining crushed potatoes.

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