Brown butter and sage roast potatoes

2 Cook the potatoes in a pot of salted water until just tender. Drain and steam-dry for 5 min, then give the colander a good shake to rough up the edges.

3 Carefully remove the roasting tin from the oven and add the potatoes. Turn to coat in the hot oil, season with salt and add the garlic. Return to the oven and roast for 30 min, turning a couple of times.

4 Meanwhile, melt the butter in a small pan. Once foaming, add the sage and cumin seeds, if using, and continue
to cook until the butter browns and smells nutty, and the sage is crispy. Set aside.

5 Drizzle the brown butter over the potatoes, reserving the sage, then return to the oven for another 10 min until crisp and golden. Season with more salt and pepper, and serve sprinkled with the crispy sage leaves.