Roast new potatoes with rosemary and thyme

Roast new potatoes with rosemary and thyme

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

New potatoes roast really well and make a great change from the laborious peeling and unnecessary wastage involved when preparing regular roasties.

Ingredients

Quantity Ingredient
800g new potatoes
glug light olive oil
3 sprigs rosemary
or 3 sprigs thyme

Method

  1. Preheat the oven to 180°C. Give the potatoes a quick scrub. Toss them in the oil and herbs with a pinch each of salt and pepper. Roast them in the hot oven for 35–45 minutes, until golden and soft, turning halfway through. Delicious with any roast meat or fish.

Storage

  • The potatoes will keep in a sealed container in the fridge for three days. Reheat in an oven preheated to 180°C until hot right through.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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