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    You are in: Home / Deep-fried / Potatoes with Celeriac and Orange Oil Recipe
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    Potatoes with Celeriac and Orange Oil

    Total Time:

    Prep Time:

    Cook Time:

    48 hrs 20 mins

    48 hrs

    20 mins

    Missy Wombat's Note:

    If I ever find some celeriac, this is the recipe I will probably try...

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Orange oil: 2 days before, peel the orange, making sure no pith is left on the peel.
    2. 2
      Cut the peel into very fine strips and heat in 6 T olive oil to about 150 deg F/65 C.
    3. 3
      Remove from the heat, pour into a screw topped jar, and leave to stand for 2 days.
    4. 4
      Preheat the oven to 350 degrees F.
    5. 5
      Place the rest of the olive oil into an ovenproof dish.
    6. 6
      Slice the potatoes and celeriac into thin wedges.
    7. 7
      Place them in the dish and sprinkle them with the salt and black pepper.
    8. 8
      Bake for 10-15 minutes; garnish with rosemary.
    9. 9
      drain off the orange oil, add a little orange and lime juice to tase and season with salt and white pepper.
    10. 10
      Pour this over the potatoes and celeriac.
    11. 11
      Finally take the drained orange peel and deep fry in a little sunflower oil.
    12. 12
      sprinkle the peel over the vegetables and serve.

    Ratings & Reviews:

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    Nutritional Facts for Potatoes with Celeriac and Orange Oil

    Serving Size: 1 (458 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1088.8
     
    Calories from Fat 492
    45%
    Total Fat 54.7 g
    84%
    Saturated Fat 7.6 g
    38%
    Cholesterol 0.0 mg
    0%
    Sodium 45.3 mg
    1%
    Total Carbohydrate 139.7 g
    46%
    Dietary Fiber 18.4 g
    73%
    Sugars 14.3 g
    57%
    Protein 15.7 g
    31%

    The following items or measurements are not included:

    celeriac

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