This is an unusual way to cook with potatoes, each potato half is sliced almost to the base and then roasted with oil and butter. The crispy potatoes are then coated in an orange glaze and returned to the oven until deep golden brown and crunchy.
ingredients
serves 4 — 6
4 large potatoes
2 tablespoons butter, melted
3 tbsp olive oil
for the glaze
juice of 1 orange
grated rind of 1/2 orange
1 tbsp demerara sugar
freshly ground black pepper
method
1. Preheat the oven to 190°C (375°F). Cut each potato in half lengthways. If you wish to score the potatoes for decoration, place the flat-side down on the chopping board and then cut down as if making very thin slices, but leaving the bottom 1/2 inch intact.
2. Place the potatoes in a large roasting dish. Using a pastry brush, coat the potatoes generously with the melted butter and pour the olive oil over the base and around the potatoes.
3. Bake the potatoes in the preheated oven for 40 - 50 minutes, just until they begin to turn brown.
4. Meanwhile, place the orange juice, orange rind and sugar in a small saucepan and heat gently, stirring until the sugar has dissolved. Simmer for 3 - 4 minutes, until the glaze is fairly thick, and then remove from the heat.
5. When the potatoes begin to brown, brush all over with the orange glaze and return to the oven to roast for a further 15 minutes or until the potatoes are a deep golden brown. Tip onto a warmed serving plate and serve.
