Prep time:  10 mins | Cook time:  1hr 25 mins

Total time:  1 hr 35 mins | Serves: 8

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Ingredients

• 2.5 lbs waxy potatoes, peeled and cut to egg size chunks

• 3 crispy, red apples, cored and quartered

• 3 oz (about 6 tablespoons) salted butter

• 10 sage leaves, torn

• ¼ teaspoon ground cumin

• 10 Black Garlic cloves, halved

• Salt

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Instructions

1. Preheat oven to 220C/428F and line a large baking tray with aluminum foil.

2. Fill a large saucepan with water and bring it to boil. Season the water with salt and add the potatoes. Boil them for 10 minutes and then drain very well. Put the saucepan back onto the heat for 10-15 seconds to steam any remaining water away. Remove the saucepan from the heat, pour 1 oz melted butter over the steaming potatoes, cover with a lid and toss the potatoes to fluff up the softened edges of the potatoes.

3. Pour the potatoes out onto a baking tray and roast for 45 min. Remove the pan from the oven, turn the potatoes over and arrange apple pieces in between. Return the pan back to the oven and continue roasting for further 40 min (or longer for deeper golden brown colour and crispier edges on the potatoes).

4. About 5 min before you’re ready to take the crispy roasted potatoes out of the oven, melt the remaining butter in a frying pan. Add cumin, sage and black garlic and sizzle for a moment, until sage crisps up gently. Place the potatoes and apples in a large mixing bowl, pour this dressing over and mix it all gently and coat in the fragrant butter dressing.