Roast potatoes with Sage and Orange …..adulterated from jamieoliver.com
This is quite delicious and a zesty way to add a bit of a sexiness to roast potatoes. Serve with a roast dinner or just as a snack.
For 8 chic French men, 4 Aussie blokes or 20 models you need:
2kg King Edward potatoes, peeled and cut to the size of golf balls ( Read: the size of a clasp of the new Chloe bag)
8-9 garlic cloves, skins left on and squashed and squished
The peel of 2 oranges, cut into long thin strips as thin as Gwyneth.
A large bunch of fresh sage, leaves picked off
6 tablespoons of amazing goose fat or just designer olive oil
- Slip into chic new Alexander Wang track dacks.
- Pull on Chanel snow boots.
- Try on new Chloe scarf.
- Pour a huge glass of wine to numb the jet lag.
- Preheat the oven to 220ºC.
- Ask George Clooney to peel and then chop up the potatoes the size of a clasp of the new Chloe bag.
- Squish the garlic cloves.
- Peel the oranges and cut into long thin model size strips.
- Find a large pan and parboil the potatoes in boiling, salted water for 10 minutes
- Drain them in a colander, (What else?) and give it a good shake it to chuff and rough up the edges of the spuds.
- Heat a large roasting tray over a low heat. (Jamie says you may need 2 trays.)
- Now add the goose fat, or a mix of butter and designer olive oil and then add the garlic, orange peel and sage.
- Fry for about 30 seconds.
- Then pop in the potatoes and toss them until they are well coated with the gooey garlic fat and sage.
- Throw the tray in the oven and cook for 45 minutes or until golden and crisp as a Celine shoulder bag.
- Sprinkle with hand harvested organic French sea salt.
- Serve with roast chicken, lamb or as a yummy snack.
- Tip: you can eat the orange strips if you so desire.
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