Roast potatoes with sage & orange

A flavoursome twist on classic roasties

Roast potatoes with sage & orange

Roast potatoes with sage & orange

Serves Serves 8
Time Cooks In1 hour 5 minutes
DifficultySuper easy
Nutrition per serving Plus
  • 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
Tap For Method


  • 2 kg King Edward potatoes
  • 2 oranges
  • 1 big bunch of fresh sage
  • 8 cloves of garlic
  • 6 tablespoons goose fat or olive oil
Tap For Method

The cost per serving below is generated by and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients


  1. Preheat the oven to 220ºC/425ºF/gas 7.
  2. Peel and chop the potatoes into large chunks, roughly the size of a golf ball.
  3. 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.
  4. Meanwhile, peel long strips of peel from the oranges using a speed-peeler, and pick the sage leaves.
  5. 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.
  6. Add the spuds and toss together until well coated.
  7. Place the tray in the oven and cook for 45 minutes, or until golden and crisp.