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1 hour 5 minutes
- 2 kg King Edward potatoes
- 2 oranges
- 1 big bunch of fresh sage
- 8 cloves of garlic
- 6 tablespoons goose fat or olive oil
- 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 boiling, salted water for 10 minutes. Drain in a colander, shaking them to chuff up the edges. 4. Peel long strips of orange peel using a speed-peeler and pick the sage leaves. 5. In a large roasting tray on the hob over low heat, heat goose fat or oil. Add unpeeled garlic, orange peel, and sage leaves. Fry for 30 seconds. 6. Toss in the potatoes until well coated. 7. Roast in the oven for 45 minutes until crispy and golden brown.
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