No peeling, easy win.
Ingredients
Baby new potatoes
3 tbsp olive oil
1½ teaspoons sea salt flakes
Method
Boil the potatoes until tender.
When cooked, drain then sit the colander on top of the empty pan to dry the potatoes.
Preheat the oven to 220ºC/200ºC fan then pour the oil into a small, shallow roasting tin and heat for 5 minutes.
Crush the potatoes slightly with a fork. They should have rough edges but not be completely broken up.
Turn the potatoes in the oil and then roast for 30 minutes.
Remove to a serving bowl and sprinkle with salt.
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