Twice-cooked baby new potatoes
Crunchy outside, velvety inside roasted baby new potatoes with roasted shallots for added sweetness.
Servings Prep Time
6people 10minutes
Cook Time Passive Time
25minutes 15 minutes
Servings Prep Time
6people 10minutes
Cook Time Passive Time
25minutes 15 minutes
Ingredients
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.
  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.