Wednesday, 9 July 2014
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*
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.