Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Wednesday, 9 July 2014

Smashed Roasted New Potatoes



I love all of the baby new potatoes at the markets at the moment.   The Jersey Royals are about finished now, but there are still some tasty new potatoes out there to be had.  They are not so good for mashing but are great boiled until tender and served with herb butter, or for potato salads.



They are also great boiled and then roasted like this. These little babies get all crispy on the outsides . . . and stay moreishly fluffy on the insides.



That final breaking open, cracks the skin so that some of that tasty fluff pours out and crunches up a bit in the final baking . . . with the help of a bit of Olive Oil.



A few flakes of sea salt . . . a good grinding of black pepper . . . and some fresh rosemary leaves . . . and you have tasty little bits fit for a king.



These even make good appetizers especially when you use the really tiny ones and serve them with a creamy dip . . . adjust the times accordingly as smaller ones won't need to bake as long.



We love 'em just as they are.   Great with all of those grilled steaks, chicken and chops we will be eating on these balmy summer nights.




*Smashed Roasted New Potatoes*
Serves 4Link
Printable Recipe

This is a great way to cook baby new potatoes. Crisp on the outsides and soft and fluffy inside.

16 small new potatoes, unpeeled
2 TBS light olive oil
a few sprigs fresh rosemary
sea salt and freshly ground black pepper

Preheat the oven to 230*C/450*F/ gas mark 8. Place a baking tray into the oven to heat.

Toss the potatoes together with 1 TBS of the oil to coat. Spread them out onto the hot baking tray. Roast in the preheated oven for 20 minutes. Remove from the oven. Flip the potatoes over and then gently squash them down with the back of a large metal spoon. Strip the leaves from the rosemary sprigs and sprinkle over top along with some sea salt and black pepper. Drizzle with the remainder of the oil.

Return to the oven and bake for a further 10 minutes, until the potatoes are crispy and golden brown.

8 comments:

  1. These are our family's FAVORITE potatoes!! I've seen people boil them first, but it they don't get nearly as lovely and fluffy. Yours are perfection :)

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  2. As you can see April, you don't really need to boil them first! I think this way is much better. Also the key is to use a gentle hand. No need to obliterate them! xxoo

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  3. I've made these several times before and they are very good!
    Marie, I'm so sorry that your thumb is really acting up. Tell that doctor to get going and look over those x-rays before your whole hand is in pain! I bet he would act real fast if you brought him a few of your Snickers Stuffed Peanut Butter Cookies! Haaa!!!! ;-) xo

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  4. Hah! Valerie! Can you believe I called yesterday and was told not to call until two weeks were up? I know! Just terrible! xx

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  5. Marie,I just printed this one. We eat so many potatoes in Holland. I'm going to try these Friday night for hord'ourves.

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  6. I hope you like them Jenny! I keep saying I am going to go to Holland one day and Jenny I AM! Watch this space! xx

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  7. Aw love these potatoes dear Marie.
    Send you hugs and love:)

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  8. Thanks Gloria! I love you too!! xxoo

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