Make a change from regular roasties with this sunny potato dish. The initial braising imparts flavour into the potatoes before roasting at the end to crisp them up.
kg medium-size floury potatoes, such as Maris Piper
6
garlic cloves, crushed
100ml
fresh orange juice
100ml
lemon juice
4Tbsp.
Dijon mustard
2Tbsp.
dried oregano
250ml
olive oil
1
orange, cut into 8 wedges
1
large lemon, cut into 8 wedges
Directions
Step 1Preheat oven to 200°C (180°C fan oven) mark 6. Peel and cut potatoes in quarters lengthways (if potatoes are large, you may need to cut them in ½ horizontally also).
Step 2Put potatoes into a large, deep roasting tin or ovenproof serving dish. In a jug, whisk the garlic, orange and lemon juice, mustard, oregano and olive oil with some seasoning. Pour over the potatoes and stir to coat.
Step 3Cover tin/dish tightly with foil and cook for 1½hr, stirring halfway.
Step 4Remove foil, carefully stir the potatoes to coat them in the dressing, being careful not to break them up. Add the orange and lemon wedges and return to the oven, uncovered, for 40-50min, giving them a shake halfway through to prevent the potatoes from sticking. Check seasoning and serve.
Get ahead
Prepare to end of step 2 up to a day ahead. Once drained, cool beans and peas under cold running water. Drain again, pat dry, cover and chill. Store hazelnuts in an airtight container at room temperature. To serve, remove veg from fridge 1hr before completing recipe.
GH Tip
Instead of orange blossom water, you can use the finely grated zest of 1 orange, and/or a little orange blossom honey.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
