Per serving:
- Calories: 305
- Protein: 5g
- Total fat: 10g
- saturates: 2g
- Carbs: 47g
- Total sugars:2g
- Fibre: 5g
Garlic and Sage Roast Potatoes
Make sure to use a mild olive oil as extra virgin oil will add a bitterness. Ideally you want to roast the potatoes in an even layer – the oven tray is ideal for this.
Arguably the hero of the Christmas dinner table, the roast potato is an incredibly important addition to any festive meal. Serve with our delicious Maple and Clementine Turkey.
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Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr 30 mins
Total Time:
1 hr 50 mins
Cal/Serv:
305
Ingredients
- 2 kg floury potatoes, such as Maris Piper or King Edwards
- 7 Tbsp. olive oil or goose fat
- 6 garlic cloves (skin on)
- Small handful sage leaves
Directions
- Step 1Preheat oven to 190°C (170°C fan) mark 5. Peel potatoes and cut into large even-sized pieces. Put into a large pan and cover with cold salted water. Cover pan, bring to boil. Uncover and simmer for 8-10min.
- Step 2Meanwhile, heat oil/fat in a large roasting tin (or use your designated oven tray) in the oven. Drain potatoes into a colander and leave to steam-dry for 2min. Shake colander to rough up potato edges.
- Step 3Carefully pour potatoes into the hot oil/fat, turning to coat. Add garlic cloves and some seasoning. Roast for 1-11/4hr until golden and cooked through, basting/turning occasionally, and adding the sage for the final 30min of cooking. Transfer to a warm serving plate and serve.
Get ahead:
Prepare to end of step 2 up to a day ahead (no need to heat up the oil/fat). Cool potatoes, then put into a bowl, cover and chill. To serve, preheat oven and heat oil/fat for 10min, then complete recipe.
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