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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
