No ImageRoasted New Potatoes

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  1. Mike

    I made it but changed the olive oil for grapeseed oil and swapped out the salt for Himalayan Pink. Have to say what a beaut! Nice addition to a hunters chicken breast and all low calorie too!

    xxxxxyyyyy

  2. Renee Tenner

    Can I prepare a day prior to an event? If so, what would be your recommendation for reheating?

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  3. Cathy Cooper

    This is delicious, even with dried rosemary, and goes beautifully with Delia Smith’s sautee’d leeks, for a lovely, simple meal. I used Geo ‘organically approved’ Atlantic sea salt, rather than kosher, which I believe is up to peoples’ personal preference anyway. Thanks Elise!

  4. Sally

    I always come back to this recipe-it’s the best! Perfect with a grilled steak (or by themselves).

    xxxxxyyyyy

  5. Gerry

    Another way of doing this – parboil your whole potatoes, when cooled = push your palm and just crack them = then follow the same as above, mix sliced black olives and parmesan cheese and into the oven and voila – brilliant

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