New potato season is one of the highlights of our food calendar – these little beauties appear just as summer gets into full swing, and no British barbecue is complete without a big mound of potato salad.
We all know our way around a boiled spud, but have you ever tried roasting them? They're a little different to your traditional roast potato, but no less delicious. As new potatoes roast in the oven, the skins slowly pull away from the flesh, giving you a delicious crunchy, wrinkled shell and soft, slightly waxy innards.
If anything, new potatoes are easier to roast than normal ones – they take less time and you can roast them at a lower temperature and still get that nice crunchy finish. Just remember to halve any larger potatoes – you want them all to be roughly the same size so they cook at the same time – and don't skimp on the salt!
Metric
Imperial
- 500g of new potatoes
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- olive oil
- flaky sea salt
Serving suggestions
Roast new potatoes make a fantastic garnish for, well, anything you'd eat potatoes with really! They're a great accompaniment to a Sunday roast, a juicy slab of steak or a delicate fillet of pan-fried fish. You can even eat them on their own as a snack – they're just as good cold as they are hot!
Don't make the mistake of relegating your roast new potatoes to sidekick status, though – they're more than capable of stealing the show. Joey O'Hare's marmite roast potatoes in watercress sauce is a real feast for the eyes, and a great example of how you can build new potatoes into a stunning vegan main course. Check out Shaun Rankin's new potato salad too – a beautiful dish that mixes sweet figs, creamy goat's cheese, earthy pine nuts and the salty crunch of roast new potatoes to create a bevy of flavours and textures.
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