1.5kg Potatoes
Rind from 3 x clementines
2 x teaspoons sage
80 ml Sunflower oil
Sea salt
Fresh rosemary leaves
Preheat the oven to 200c/400f/gas 6
Peel and cut the potatoes into large chunks
Put into a pan of cold water, season with some sea salt and bring to the boil, cover and cook for 5 mins
Drain well Put the oil into a roasting dish – put into the oven for 10 mins to heat through
Cut the clementine rind into strips Put the drained potatoes into the oil along with the clementine rind
Roast in the oven for 30 mins – turning once during the cooking
Sprinkle over the sage and return to the oven for a further 10 mins to crisp
Drain well Serve with some fresh Rosemary and sprinkled with sea salt
