g VEGETABLES g CONTENTS
I like to roast new potatoes in slices, combining them with garlic and fresh herbs. Make sure you use a large enough roasting pan, so the potatoes can spread out and their tops become brown and crisp.
Serves 4
Special equipment
Roasting pan, about 14 x 11in (35 x 28cm) and 11⁄2in (3.5cm) deep
13⁄4 lb (800 g) new potatoes, such as baby Yukon gold, scrubbed
1⁄4 cup olive oil
3 garlic cloves, thinly sliced
5 sprigs of fresh rosemary
freshly ground black pepper and sea salt flakes
1. Preheat the oven to 400ºF (200ºC). Slice the potatoes lengthwise to a thickness of about 1⁄8in (3mm). There is no need to peel them first. Pat the slices dry with paper towels. (See Crisp, tender potatoes, steps 1 and 2.)
2. Spoon 1 tablespoon of the oil into the roasting pan and brush it all over the bottom of the pan using a pastry brush.
3. Scatter the potato and garlic slices into the pan, pour in the remaining 3 tablespoons of oil, and toss everything together so the slices are all thoroughly coated with the oil. Spread the potatoes out evenly in the pan and tuck in the rosemary sprigs, rubbing a little of the oil from the potatoes over them so they don’t burn, then season with pepper. (See Crisp, tender potatoes, step 3.)
4. Roast for 35–40 minutes or until the potatoes are tender and golden. Put them in a serving dish and scatter the sea salt flakes over the top.
ROAST NEW POTATOES WITH GARLIC AND ROSEMARY
KEYS TO PERFECTION
Crisp, tender potatoes
1 Slice the potatoes thinly and evenly along their length using a sharp knife. This ensures that they roast evenly and become crisp once they’re cooked.
2 Pat the sliced potatoes dry with paper towels to remove excess moisture from the cut surfaces. Again, this will help them to become crisp in the oven.
3 When the potatoes and garlic are in the roasting pan, drizzle the rest of the oil over them and use your hands to mix so they’re well coated. Spread them out for even cooking.