Recipes

Perfect roast potatoes every time

These potatoes are very simple and they are all about achieving a velvety sweet centre and a crunchy salty outside. I have cooked these without peel and it doesn’t compare (more flavour with peel – less work to do!). The shallots add some sweetness and softness. You don’t have to add them if you don’t want to, but they go really well here.

I serve this dish at barbecues, especially if you have lots of people around, or to go with roasted meat or fish.

You can use any salt you want, it doesn’t have to be Maldon, but I have to say from the first time I used Maldon salt flakes I became a big fan. The reasons for this are taste (it’s ‘cleaner’, less chemical than other salts), the strength (it’s milder) and the versatile texture (you can add as flakes or reduce to a powder by rubbing the flakes between your fingers). It makes the most difference when it is added to something like potatoes at the end of the cooking and it is meant to ‘sit’ on the food rather than dissolve in it.

Roasted potatoes with thyme
Twice-cooked baby new potatoes
Print Recipe
Crunchy outside, velvety inside roasted baby new potatoes with roasted shallots for added sweetness.
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Roasted potatoes with thyme
Twice-cooked baby new potatoes
Print Recipe
Crunchy outside, velvety inside roasted baby new potatoes with roasted shallots for added sweetness.
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Ingredients
Servings: people
Instructions
  1. Pre-heat your oven to 230-250 degrees Celsius.
  2. Cut the potatoes into halves, thirds or quarters depending on the size, but don't peel them.
  3. Place the potatoes in a pan with cold water, add salt and bring to the boil. Leave the potatoes to boil for 5 minutes and then drain.
  4. Spray a flat baking tray with a thin layer of olive oil (if you don't have a spray, brush the tray with the oil using a pastry brush) and lay the partly-cooked potatoes evenly on the tray.
  5. Finely slice the onions and scatter amongst the potatoes.
  6. Drizzle with olive oil, sprinkle with Maldon salt flakes and add a few sprigs of thyme.
    Baby new potatoes and shallots ready for oven
  7. Place in the top shelf of your very hot oven and roast for 20 minutes or until they are golden brown and crispy on the outside.
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2 Comments

  • Reply THE HUNGRY MUM October 1, 2015 at 02:30

    I could eat the whole tray – how delish.

    • Reply The Copper Kettle October 1, 2015 at 09:35

      Only thing that saves me is that my children like them as well so I let them pick before I do. Good for my hips!

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