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
Tap For Method
Share this Recipe
Tap For Ingredients
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.