The Little Citrus Cookbook by Catherine Phipps

Author:Catherine Phipps
Language: eng
Format: epub
Publisher: Hardie Grant Quardrille
Published: 2022-11-07T00:00:00+00:00

CARAMELIZED POTATOES WITH ORANGE

The idea of caramelized potatoes is a Scandinavian one, but the addition of orange is all mine. Slathering potatoes in butter and sugar is clearly not something you want to do every day – the Scandinavians serve it as part of Christmas dinner – but is worth having as part of the repertoire to complement rich, earthy casseroles. I like to serve them with a red-wine beef or venison casserole flavoured with juniper.

It is traditional to peel the potatoes after boiling them and the caramel does stick to them better that way – but you can leave them unpeeled if you prefer; it won’t make too much of a difference.

Serves 4

1kg/2lb 3oz small new potatoes, scrubbed but unpeeled

100g/½ cup caster (superfine) sugar

75g/⅓ cup butter

Finely grated zest of ½ sour orange and juice of 2 sour oranges (or zest of ½ orange and ½ lime, juice of 1 orange and 1 lime)

Sea salt

Put the potatoes in a saucepan and cover with water. Bring to the boil and add salt. Simmer until knife-tender, around 12–15 minutes. Drain and cool under running water, then peel them, if you like – you should find that the skins slip off very easily.

Melt the sugar in a large, heavy-based frying pan over a medium heat. Leave it alone, perhaps just giving it a shake every so often, until it has caramelized – it will start around the edges and eventually turn a light golden brown. Add the butter (be careful, it may splutter) and allow it to melt into the caramel, keeping the stirring to a minimum. Whisk in the zest, juice and a pinch of salt. Add the potatoes then leave to cook, slowly, and turning regularly, until the caramel has reduced down and the potatoes are well coated.

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