← Back to Search Results
roasting
Roast Potatoes with Sage and Orange

Photo by: David Loftus
Comments: 0
 

Recipe

Yield: Serves 8

Ingredients

  • 4 ¼ pounds King Edward, Yukon Gold or similar potatoes, Peeled and cut to the size of golf balls
  • 8-9 garlic cloves, skins left on and squashed
  • Peels of 2 oranges, cut into long thin strips
  • A large bunch of fresh sage, leaves picked
  • 6 tablespoons goose fat or olive oil

Directions

Preheat the oven to 425ºF. In a large pan, parboil the potatoes in boiling, salted water for 10 minutes, then drain in a colander, shaking it to chuff up the edges of the spuds.

Heat a large roasting pan on the stovetop over a low heat. (You may need 2 pans.) Add the goose fat or oil and the garlic, orange peel and sage, then fry for 30 seconds. Add the spuds and toss them until well coated.

Place the pan in the oven and cook for 45 minutes or until golden and crisp.


© 2014 Jamie Oliver

Note from Cookstr's Editors

Nutritional information is based on using olive oil and does not include salt.

 

Nutritional Information

Nutrients per serving (% daily value)

282kcal (14%)
36mg (4%)
15mg (24%)
0mcg RAE (0%)
1005mg
55mg
5g
2g
3g
44g
0mg (0%)
13mg (1%)
1g (7%)
10g (16%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
good-to-the-grain Good to the Grain
by Kim Boyce
living-raw-food Living Raw Food
by Sarma Melngailis
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
martin-yans-china Martin Yan's China
by Martin Yan
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-provence-cookbook The Provence Cookbook
by Patricia Wells
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?