Sautéed New Potatoes with Onions, Garlic and Orange

Preparation info
  • Serves


    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

The flavour of orange is an old-fashioned favourite with duck. This potato dish goes perfectly with duck or game dishes, whether they are feathered or furred.


  • 750 g ( lb) new potatoes, slightly overcooked in their skins
  • 50 g (2


Peel the cooked new potatoes and halve. Because they have been overcooked, they will break up a bit. This is exactly the texture we are looking for, to give an almost creamy, sautéed flavour. Heat a frying-pan with a splash of oil. Add half the butter and, once bubbling, add the potatoes. Season with salt and pepper and sauté on a high heat to give a good golden colour and texture (4–5 minutes)