Roast potatoes

Ingredients for 4 servings:

• 1 ½ kg potatoes, floury
• 1 bunch of sage
• 6 cloves garlic
• ½ pack of butter
• 1 clementine(s), the peel of which
• 3 tbsp olive oil
• 2 tbsp vinegar
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Peel the potatoes and cut into 4-5 cm pieces. Boil in salted water for about 10 minutes until half cooked, then drain. Shake the potatoes again; they should look a bit “pulled” afterward—that’s how it should be. Melt the butter in a roasting pan so that the bottom is completely and well coated. Add the potatoes, season with salt and pepper, and bake in the oven at 200°C for about 30 minutes. Peel the clementine thinly, place the skin and sage in a small bowl. Don’t peel the garlic cloves, just press them down and add them. Mix with the olive oil and vinegar. Remove the potatoes from the oven. Lightly press the potatoes with a potato masher to create a larger surface. Spread the sage mixture evenly over the potatoes. Return the potatoes to the oven and bake for about 30 minutes, until they have a nice golden-brown, crispy coating.