Baby New Potato Wedges
Here’s something that’s quick to make a perfect addition to a main course, or eaten as a snack or appetizer. They have a lovely flavour, soft warm center and a slightly crispy skin – great for dipping in mayo and perfect with my goats cheese tartlet or cheese and tomato quiche recipe!
- 700g baby new potatoes
- 1 tbsp olive oil
- 1 tbsp sunflower oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- salt and pepper
Pre-heat your oven to 220°C/430°F/Gas Mark 7/Fan 200°C
Quarter the new potatoes length ways. Cook, covered, in slightly salted boiling water for exactly 10 minutes. Drain the potatoes and shake them in the pan to rough up the edges.
Pour the oils and herbs into a large roasting tray and mix. Add the potatoes and use a spatula to flip them over until they’re covered in the oil.
Roast in the oven for 30-40 minutes, shaking them up after 15 minutes.
Serve seasoned with salt and pepper.
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