Preheat your oven to 220°C (428°F). A hot oven is essential for achieving that perfect crispiness.

Take your whole garlic bulb and remove the outer layers of papery skin. Slice the top off to expose the cloves. Next, wash the sage leaves to remove any dirt. Set both aside for later.

Peel the Maris Piper potatoes and cut them into evenly sized chunks, roughly the size of a golf ball. This uniform size ensures even cooking. Rinse the potatoes in cold water to remove excess starch, which can lead to sogginess.

Place the potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring them to a boil and then reduce the heat. Simmer for about 10 minutes until they're slightly tender. The outer layer should start softening, while the inside remains resistant.

Once parboiled, drain the potatoes and leave them in the colander for about 5 minutes. This steaming step allows moisture to escape, contributing to a crispier roast.

Using a fork or the back of a potato masher, shake the potatoes to flake the edges. This roughness helps to maximize surface area for crispiness.

Place the duck fat or butter in a large roasting tray and add the whole garlic bulb and sage leaves. Put the tray in your preheated oven to melt the fat and infuse flavors for about 5 minutes.

Carefully remove the tray, then add your potatoes. Coat them in the hot fat and season with sea salt and black pepper. Make sure they’re evenly spaced to allow airflow. Roast for 45-50 minutes, turning occasionally, until they’re golden brown and crisp.

Once they are beautifully bronzed and crispy, remove from the oven. Let them cool slightly before serving. Your roast potatoes are ready to steal the show!