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Roast potatoes with sage & orange
A flavoursome twist on classic roasties
A flavoursome twist on classic roasties
Serves 8
Cooks In1 hour 5 minutes
DifficultySuper easy
Nutrition per serving
Calories 280 14%
Fat 10.4g 15%
Saturates 2.9g 15%
Sugars 1.1g 1%
Salt 0.05g 1%
Protein 5.9g 12%
Carbs 43.6g 17%
Fibre 3.5g -
Of an adult's reference intake
Ingredients
- 2 kg King Edward potatoes
- 2 oranges
- 1 big bunch of fresh sage
- 8 cloves of garlic
- 6 tablespoons goose fat or olive oil
Method
- Preheat the oven to 220ºC/425ºF/gas 7.
- Peel and chop the potatoes into large chunks, roughly the size of a golf ball.
- Parboil the potatoes in a pan of boiling, salted water for 10 minutes, then drain in a colander, shaking it to chuff up the edges.
- Meanwhile, peel long strips of peel from the oranges using a speed-peeler, and pick the sage leaves.
- Place the goose fat or oil into a large roasting tray (you may need to use 2 trays) on the hob over a low heat, add the unpeeled garlic, orange peel and sage leaves, then fry for 30 seconds.
- Add the spuds and toss together until well coated.
- Place the tray in the oven and cook for 45 minutes, or until golden and crisp.
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