• Roast potatoes with sage and orange

    Serves: 8
    Cooking Time: 1 hr


    • 2kg potatoes, peeled and cut to the size of golf balls
    • 90ml goose fat or olive oil
    • 8 – 9 garlic cloves, unpeeled and squashed
    • peel of 2 oranges, cut into long, thin strips
    • 2 bunches fresh sage, leaves picked



    Preheat the oven to 220°C.


    In a large pot, 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.