It’s New Potato season and we’ve been experimenting with our favourite recipes to work out how to best enjoy these delicious seasonal treats! Last night I tried roasting a few of our new season Maris Peer and the results were mouth-watering; golden and crispy on the outside with a velvety soft flesh. The recipe is below but obviously open to alteration dependent on personal preference and what’s in the cupboard (I didn’t have any oregano or thyme so mixed herbs did the trick just as well). The garlic and paprika really added a flavourful kick and the whole thing was simple to prepare and pop in the oven on a weeknight. Not the fastest to cook but definitely worth the investment of time (and patience!). My only word of warning is this; make twice the amount you think you need because they’ll disappear in the blink of an eye!
Herby Roasted New Morghew Potatoes
Ingredients
750g new Morghew potatoes
2-3 tbsp Morghew cold pressed rapeseed oil
Herb & Spice Mix
1 tsp sea salt
½ tsp garlic granules
¼ tsp ground black pepper
¼ tsp dried oregano (or 1tbsp freshly chopped)
¼ tsp dried thyme (or 1 tbsp freshly chopped)
¼ tsp smoked paprika
Method
Preheat the oven to 200°C (180°C fan or Gas Mark 6). Combine the herb and spice mix ingredients to create the seasoning. Cut any larger potatoes in half so they are all roughly the same size and place into a large roasting tray. Drizzle with oil and turn them to coat. Sprinkle with the seasoning and again, turn them over to get even coverage. Roast in the preheated oven for 50-60 minutes, shaking the tray a couple of times during for an even cook. Remove once crispy on the outside and tender in the middle and serve immediately!
Sam.