Roasted New Potatoes
As the season of new potatoes arrives, our anticipation grows. These tender gems offer an exquisite garnish to any meal. In pursuit of perfection, I experimented with roasting them to achieve a delectably crispy and aromatic crust. The endeavor was a triumph, prompting me to share this recipe. It's a timely celebration of new potatoes, ensuring we savor them to the fullest.
Begin by thoroughly washing and cleaning the potatoes. Place them in a large bowl for easy mixing with other ingredients.
Generously drizzle the potatoes with oil, then season with pepper, curry, and paprika to infuse them with flavor.
Incorporate the herbs next, ensuring both fresh and dried varieties are washed (if using fresh) and torn or chopped into smaller pieces. Stir well, ensuring each potato is evenly coated with the oil and herb mixture.
Prepare your baking tray with a light coating of oil and arrange the potatoes in a single layer. Carefully add a cup of water to the tray, taking care to not rinse off the seasoning from the potatoes.
Cover the tray with aluminum foil and roast at a medium temperature. For those preferring a different texture, the foil can be omitted.
Halfway through, remove the foil, allowing the potatoes to develop a golden and crunchy exterior for the remaining cooking time.
Once done, season with salt according to your preference, and serve. They make an excellent warm side dish, especially with meats or a fresh vegetable salad and cheese.
This recipe, sourced from an online discovery I can no longer trace, is bound to delight. Enjoy the rich flavors and satisfying crunch that these roasted new potatoes bring to your table.
