Sauteed Potatoes in Garlic Oil

Method

1. Heat the oil in a small saucepan over very low heat until shimmering. Add the garlic. Cook, over a very low heat, for 20 minutes or until golden and crisp but not burnt (see Notes). Use a slotted spoon to transfer the garlic to a plate lined with paper towel to drain. Strain the oil through a fine sieve into a jug, repeating to remove all sediment. Set aside to cool.
2. Boil the potato in a saucepan of lightly salted boiling water for 12-15 minutes or until just tender. Drain. Refresh under cold running water. Set aside to cool and dry.
3. Heat 80ml (1⁄3 cup) of the garlic oil in a large frying pan over medium heat. Cook the potato, in 2 batches, stirring frequently, for 10-15 minutes or until crisp and golden. Use a slotted spoon to transfer to a warmed plate.
4. Wipe the pan clean with paper towel. Add a little more oil to the pan over high heat and fry the sage leaves for a few seconds until crisp. Stir in the garlic and drizzle over the potato. Season