Roasted New Potatoes
Whenever I make these potatoes (which is quite often), my guests love them and ask how I make them. It is an embarrassingly simple recipe but in the spirit of full disclosure, here is how I do it. The potatoes in the image are a German variety called Sieglinda butter Potatoes that I get from Little Church Organics in Kelowna (see post about Kelowna for Foodies). They are so delicious and flavourful that I wish they were available all year round. If this type is unavailable then get any other new potatoes, white and thin skinned, or even baby potatoes, red or white.
I always steam the potatoes first in their skin until fully cooked. Once they are steamed, I toss them with olive oil, salt and paprika. They can sit like that for a few hours until dinner. I place them in the oven just before dinner so they roast lightly just in time for serving. I make smashed baby potatoes in much the same way. You can sprinkle them with chopped herbs at the end: rosemary, thyme etc. So simple and so good.
1 lb new potatoes
1/4 cup olive oil or as needed
Coarse sea salt
2-3 tablespoons chopped fresh herbs, optional (rosemary, thyme, parsley)
Wash the potatoes to remove any earthy residue. Do not peel.
Place in a steamer basket over water, cover with a lid and bring to a boil. Lower heat a little to a steady slow boil, cover and cook until the potatoes are cooked through but retain their shape. You amy need to add some water if the water evaporates before the potatoes are cooked. Do not overcook them, the skin should remain intact. Pierce them gently with a sharp knife a few times during the cooking process to test if they are done. When just done, remove from the pot, place in a bowl and let cool a little.
While the potatoes are still a little warm drizzle with olive oil, sprinkle with salt and paprika and set on a foil lined baking sheet in one layer. Set aside until you are ready to proceed.
When ready to finish the cooking, heat the oven up to 400℉, place the baking sheet with the potatoes in the oven and roast for 10-15 minutes or so or until the potatoes look crisp and golden on the outside. Remember that they are already cooked so you are just crisping and lightly browning the outside.
Remove from oven and serve immediately, sprinkled with the chopped herbs.