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How to roast new potatoes

by Great British Chefs9 August 2018

View our video guide to learn how to perfectly roast new potatoes.

How to roast new potatoes

View our video guide to learn how to perfectly roast new potatoes.

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!




Preheat your oven to 180°C/gas mark 4
If necessary, cut any larger potatoes in half. You want all your potatoes to be the same size so they cook evenly
Place the potatoes on a baking tray or in a roasting tin with a couple of sprigs of thyme and rosemary, then drizzle with olive oil and toss to coat the potatoes evenly. Season with a pinch of sea salt
Place in the oven and roast for 40–50 minutes. Give your potatoes a stir halfway through the cooking time to ensure they cook evenly
The finished potatoes should be golden brown, crisp and wrinkled on the outside. Finish with another good sprinkle of salt before serving

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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