Delia

Roasted New Potatoes with Herbs and Garlic

Steaming new potatoes served with butter and chopped fresh mint is always a delight, but it’s good to have a change. New potatoes roast beautifully in their skins, and if you buy the baby ones ready cleaned, there is no need to wash them and the skins will be beautifully dry, which is what you need for this recipe.


Serves 6



Roasted New Potatoes with Herbs and Garlic
Ingredients
 2 x 500 g packs ready-washed baby new potatoes
 2 cloves garlic, crushed
 1 tablespoon chopped fresh rosemary
 1 tablespoon chopped fresh thyme
 1 tablespoon chopped fresh sage
 2-3 tablespoons olive oil
 2 tablespoons champagne vinegar
 Maldon salt, crushed
 freshly milled black pepper

Method

First of all sort through the potatoes and cut any larger ones in half so they are all as evenly sized as possible. Then place them in a large bowl along with the garlic and chopped herbs and a good seasoning of freshly milled black pepper. Next add the oil and vinegar and toss everything around to get all the potatoes evenly coated. Now cover the bowl with a cloth and leave on one side until the potatoes have soaked up all the flavours – about 11/2-2 hours. To roast the potatoes, pre-heat the oven to its highest setting, spread the potatoes out on a large, solid roasting tray, season well with crushed Maldon salt and roast on the highest shelf for 20-25 minutes. Test them with a skewer – they should be crisp on the outside and soft and tender within. Serve straight away.

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