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Oven Roasted Potatoes with Clementine and Sage
This book gets all 4 and 5 stars in Amazon ratings. It's full of really good ideas for other ways of cooking potatoes.
Making a special roast dinner is something I love to do and my family really do appreciate my efforts. The more delicious my roast potatoes can be the better!
Below is a recipe for the most delicious fluffy roast potatoes imaginable. Do you know how to make them light and fluffy in the inside and yet beautifully crunchy on the outside?
There's a knack to it that really works, it's a very easy way to make your roast potatoes taste absolutely delicious!
Did you know that in order to make delicious oven roasted potatoes you will need a potato masher?
It’s true and here’s why:
Potatoes need a lot of surface area while they are in the oven because they are frying in whatever fat you choose to cook them in.
So, if you gently squeeze them just a little bit once they've been in the oven for half an hour, thereby increasing the surface area, they will become more crispy and very tasty on the outside and soft and fluffy on the inside.
It's a very simple technique that works very well every time. The hardest thing is to remember to do it.
Adding Flavor to Your Potatoes
One of the most obvious ways of adding flavor to your roast potatoes is by adding herbs and spices before you put them in the oven.
I usually add garlic, because it lifts the flavor and aroma to a higher plane!! Rosemary, thyme and bay leaf are a perfect combination.
Here's what I do : I heat a couple of spoonfuls of olive oil on the hob in the roasting tray and coat the half cooked (boiled) potatoes in the oil. Spray them with freshly ground sea salt and pepper, garlic and herbs and then place them in the oven till they're golden brown and crunchy.
I also add turmeric - just a bit to give them a lovely color - but also because turmeric is extremely good for you so I use it wherever I can. There have been many very important medical studies that show that this spice (the fine powder that makes your curry go yellow) has many health benefits, and so adding it to your roast potatoes is another way of ensuring that you eat as much of it as possible.
This particular recipe involves flavoring the potatoes with the peel of a clementine, fresh garlic and fresh sage. Making them perfect for Christmas lunch. They go very well with delicious leg of lamb and here's a link to a recipe which is my favorite way of cooking it.
I have made oven roast potatoes of every kind, but for Christmas day I go wild!
Here is the recipe I used and the potato masher method too.
Hope you enjoy it.
Nutritional Value of the Humble Spud!
Did you know:
A medium-sized potato has
- only 110 calories
- is absolutely fat free
- has no sodium
- no cholesterol
Which means that it is the perfect thing to eat if you are dieting.
Also, potatoes are very rich in:
- potassium and one potato has more than a banana if you eat it with the skin on.
- vitamin C
And if that were not enough...
Potatoes are a great source of fiber. One medium potato eaten with its skin contributes 2 grams of the 8 grams of fiber that we should eat every day.
Roast potatoes are delicious because cooking process enriches the flavors but because you do not need a great deal of fat, they are not bad for your health, and can be eaten several times a week.
So which potato is best for roasting?
Choose one that has a medium starch content. They are known as all -purpose potatoes. They come in different colours like white, yellow and even purple. The low starch ones are waxy and very good for salads and the high starch ones a re excellent for baking, mash and french fries.
So which potato is best for roasting?
Choose one that has a medium starch content. They are known as all -purpose potatoes. They come in different colours like white, yellow and even purple. The low starch ones are waxy and very good for salads and the high starch ones a re excellent for baking, mash and french fires.
Roast Potatoes with Clementine and Sage
Here's the recipe:
- Prep time: 20 min
- Cook time: 1 hour
- Ready in: 1 hour 20 min
- Yields: All your guests!
- Potatoes enough per head
- 4 cloves of crushed garlic
- Butter (enough to cover the bottom of your dish)
- Tangerine or Clementine or orange peel
- Handful of fresh sage
- Salt and pepper
- Half a cup of vinegar
This gets really good reviews. It's a nice size and can be used for other things such as casseroles.
- 220C 425F ( 10% less for a fan oven)
- Peel, wash, and dry enough potatoes that you will need
- Cover them in water, and par boil them for no more than 10 minutes – depending on their size. They should be beginning to get soft on the outside
- Drain away the water and put the lid on the saucepan and shake the potatoes around so that they become fluffy on the outside
- Melt enough butter to cover the bottom of your ovenproof dish, baste the potatoes until they are covered in butter
- Put in the oven for half an hour
- Remove from oven, carefully squash each potato with a masher until it is slightly flattened (see image above) – they will touch each other
- Add more butter on top if necessary. Sprinkle on the sage and clementine peel, garlic and vinegar, salt and pepper
- Return to oven for another half an hour, or until the potatoes are crunchy, crisp, delicious, and perfect
OXO products are very good indeed.
© 2013 Giovanna Sanguinetti