Crispy fried potatoes

Ingredients:

• 1.3 kg potatoes (about 9 tubers), cut into 2.5 cm pieces.
• 1 head of garlic, cut in half horizontally
• 6 bay leaves
• 1 teaspoon black peppercorns
• 6 cups schmaltz (rendered chicken fat) or vegetable oil
• 1/4 cup fresh parsley leaves
• 1/4 cup fresh sage leaves

Preparation:

1. Preheat oven to 120°C (250°F). In a large saucepan, combine potatoes, garlic, bay leaf, and peppercorns. Add 2 tablespoons of salt and enough water to cover the potatoes by 1 inch (2.5 cm). Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes. Transfer them with a slotted spoon to a paper towel-lined plate; gently pat dry with paper towels (it's okay if the potatoes crumble in places). Let cool completely.
2. Place a rack on a rimmed baking sheet. In a large saucepan or Dutch oven, melt the schmaltz over medium heat (you should have about 2 inches of fat in the pan) and heat to 300°F (150°C) on a deep-fry thermometer. Working in batches, fry the potatoes until golden brown and crisp, 4-6 minutes. Transfer them to the rack with a slotted spoon and immediately sprinkle with salt. Keep the potatoes in the warm oven while you fry the next batch.
3. Add the parsley and sage leaves to the hot fat and fry for a few seconds until crisp. Transfer with a slotted spoon to a paper towel-lined plate and sprinkle with salt. Sprinkle the fried herbs over the potatoes.