New Potatoes
For the first few weeks that new potatoes are available I tend to cook them simply and enjoy the flavour and consistency unadorned, except perhaps for a bit of butter or mint. Then I usually do a few potato “salads” – never with mayonnaise and chives though! Perhaps olive oil with lemon and sorrel, or a mix of crème fraiche, yoghurt and mustard, or horseradish? Now I’m fancying something a bit more robust. We had rosemary roast new potato wedges with fresh garlic mayo as a snack during the football last weekend (bad luck potatoes?). Try the following with roast or barbequed meat.
Garlic Roast New Potatoes
Serves 4-6
* 500g New Potatoes * Lots of garlic * Finely chopped rosemary * 75mls olive oilCook the potatoes in salted water until just tender. Smash the garlic with the flat of a knife and remove the skins. The number of cloves is up to you – I tend to use about 8. Mix with the potatoes and rosemary. I sometimes bash up the potatoes a bit at this stage as this gives you some browned crunchy bits at the end, but if you prefer them whole, feel free.
Put the oil in a roasting tin and heat in the oven at 220 degrees C/Gas mark 7 until very hot (probably about 10 minutes). Add the potato mixture and roast for 30 minutes, stirring them round half way through. Serve hot.
Regards,
The Gourmet Doctor
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