Roast potatoes are a great favourite in my household. No excuse is required for me to make them regularly. This recipe adds a little spice and colour to the potatoes and is ideal with most main courses or as part of a buffet table menu. New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and unlike their fully grown counterparts, they keep their shape once cooked and cut. They are also sweeter because their sugar has not yet converted into starch, and are therefore particularly suited to salads. To prepare them, you don’t need to peel new potatoes; just rinse to remove any dirt and cook whole. Dress new potatoes as soon as they are cooked to help them absorb the flavour of the butter or oil (this way you will also use less). To store new potatoes, leave in a cool, dark, well-ventilated place; they should be used within a few days of purchase. Enjoy hot, cold or warm!
750g new potatoes – halved
2 tablespoons rapeseed oil or vegetable oil
2 cloves garlic- peeled and crushed
1 teaspoon turmeric
1 teaspoon mustard seeds
1 tablespoon whole grain mustard
Salt and freshly ground black pepper
1. Place the potatoes in a pan of salted boiling water and cook for about 8-10 minutes or until just soft. Drain and transfer to an oven tray lined with baking parchment paper.
2. Preheat the oven to 200 C/ 400 F/ Gas mark 6.
3. Mix the oil, garlic, turmeric, mustard seeds, whole grain mustard and seasoning together.
4. Toss this mixture over the potatoes so that they are evenly coated.
5. Bake for 30-35 minutes until crisp and golden.