Attempt #26: Roast potatoes with sage and orange

Decided to make this dish to compliment the salmon in Attempt #25 for my dinner guests.

Somehow, I thought the sage and orange would add some level of ‘sexiness’ to simple roast potatoes. Plus, the photo of the dish on Jamie’s website looks mouth watering.

However, my attempt…the potatoes turned out quite dry and the tanginess of the orange didn’t seemed to come through much. Perhaps I should just leave the entire peeled fruit into the baking tray and into the oven together.

Jamie’s rendition:

 

My rendition:

 Ingredients

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

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.