- 4 ¼ pounds King Edward, Yukon Gold or similar potatoes, Peeled and cut to the size of golf balls
- 8-9 garlic cloves, skins left on and squashed
- Peels of 2 oranges, cut into long thin strips
- A large bunch of fresh sage, leaves picked
- 6 tablespoons goose fat or olive oil
- Preheat the oven to 425ºF. In a large pan, 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 pan on the stovetop over a low heat. (You may need 2 pans.) 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 pan in the oven and cook for 45 minutes or until golden and crisp.