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View our video guide to learn how to perfectly 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!
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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