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.
Twice-cooked baby new potatoes
Crunchy outside, velvety inside roasted baby new potatoes with roasted shallots for added sweetness.