Monday, 9 May 2016

Orange-Glazed Potatoes

This is a great side alongside fish, or anything else you fancy. I make it almost every time I have oranges in the house. In step 1 don't let the potatoes cook fully, as they will absorb much liquid in the rest f the steps and that will complete their cooking. I like to leave them on the fire a few more minutes (supervised) after all the liquid is absorbed, as the glaze starts to crisp. Sage goes particularly well with this!
As a general rule with herbs: if they're fresh, add them towards the very end, as cooking them too much destroys them. But if you only have dried herbs on hand, that's fine, but add them in the beginning instead, when you're frying the garlic for instance. This way the longer cooking is able to extract the flavor from the dry leaves.


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