Unfortunately my husband isn't very fond of boiled or steamed new potatoes, so as an alternative I like to roast them in olive oil and herbs.
I've found that a waxy potato, like Charlotte, seems to work best. They take on a lovely, almost sweet flavour, when roasted and are delicious with herbs such as rosemary or thyme.
In this version, I've cut them into chips, but you can cut them into chunks if you prefer. It doesn't seem to alter the cooking time.
If I don't have any fresh herbs, then I'll often use a herbed sea salt, such as the one I brought back from a recent trip to Mallorca. But any flavoured sea salt should work well.
500g charlotte potatoes (preferably the larger size)
3 fresh rosemary sprigs
Coarse crystal sea salt
2 tablespoons of vegetable oil
- Pre-heat the oven to 200°C.
- Cut the potatoes into chips.
- Drizzle 1 tablespoon of olive oil over the bottom of a large roasting tray and place in the hot oven for 10 minutes.
- Remove the roasting tray and throw in the chips and finely diced rosemary (if using).
- After 25 minutes, give the baking tray a good shake and then return to the oven for another 15-20 minutes, until the potatoes are golden brown.
- Remove from the oven, scatter with salt and serve.
