Jamie Oliver

Roast potatoes with sage and orange

A flavoursome twist on classic roasties

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Roast potatoes with sage and orange

Serves 8
Cooks In1H 5M
DifficultySuper easy
Nutrition per serving
  • Calories
    268
    13%
  • Fat
    8.6g
    12%
  • Saturates
    2.3g
    12%
  • Protein
    5.0g
    11%
  • Carbs
    40.1g
    15%
  • Sugar
    2.0g
    2%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    268
    13%
  • Fat
    8.6g
    12%
  • Saturates
    2.3g
    12%
  • Protein
    5.0g
    11%
  • Carbs
    40.1g
    15%
  • Sugar
    2.0g
    2%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 2 kg King Edward potatoes , peeled and cut to the size of golf balls
  • 8-9 cloves garlic , skins left on and squashed
  • 2 oranges , peel of, cut into long thin strips
  • 1 large bunch fresh sage , leaves picked
  • 6 tablespoons goose fat or olive oil
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Method

Preheat the oven to 220ºC/425ºF/gas 7. 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 tray on the hob over a low heat. (You may need 2 trays.) 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 tray in the oven and cook for 45 minutes or until golden and crisp.

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