Roasted New potatoes are lovely and best enjoyed plain with butter, pepper and salt – simple is best and I think that doing anything else with them is a waste. However once they are past their first flush of youth there are many ways of cooking them. Here I boiled and then roasted the potatoes with black olives, capers and onion. I thought that I had made enough for supper and lunch the next day – but we gobbled them all up! This had been added to the cook again list!
Roasted new potatoes are delicious; capers and olives add an extra layer of flavour.
- New potatoes enough for 2
- 1 tbs olive oil
- 1 small onion sliced
- 1 clove garlic finely chopped
- 1 tbs capers
- 1 tbs sliced black olives
- 2 sprigs rosemary roughly chopped
- 1 tbs oregano roughly chopped
- Salt & Pepper to taste
Boil the potatoes whole for about 12 minutes until soft, drain and slice in half. Whilst the potatoes are boiling fry the onion in olive oil until translucent and starting to caramelise. Put all the ingredients into a roasting dish, mix well, drizzle with olive oil and season with pepper and salt. Roast in a hot oven (GM5/190C/375F) for about 30 - 40 minutes until golden.
Variations Use different herbs or green olives. I think that it would be lovely with lemon.