Peel and hand cut the potatoes in fries-like strips.
Place in a bowl and cover with water. If you so desire and if time allows, you can soak them in saison for up to 12 hours before proceeding with the recipe, they will end up crispier).
Chop the sage leaves and divide in two equal parts.
Prepare the saison butter by bringing the saison to simmer and adding the butter and salt & pepper. Stir until butter is melted. Add half of the sage leaves and remove from heat. Let cool down.
Turn the oven to 425ºF.
Drain the potatoes and pat them dry. Place in a dry bowl and pour the saison butter with the sage on top. Coat well.
Line a large baking sheet (or two smaller ones) with parchment paper.
Spread the potatoes in a single layer and leave space between them so they can cook evenly and develop a crispy coating.
Roast in the oven turning them once for about 20-30 minutes, or until they begin to get crispy and you spot charring here and there. Roasting time is directly correlated to how thick the 'fries' are.
Remove from the oven and transfer to a platter.
Sprinkle the remaining fresh sage and the pomegranate seeds, drizzle balsamic reduction to taste. Serve.