Roasted charlotte potatoes with sea salt and rosemary
Unfortunately my husband isn't very fond of new potatoes, although I can occasionally get him to eat the odd Jersey Royal when they are in season. That's why you'll see many of my dishes with these roasted charlotte potatoes as a side.
In this version, I have diced the potatoes and seasoned with rosemary but thyme is also lovely alternative.
If I don't have any fresh herbs, then I'll use a herbed sea salt, such as the one I brought back from a recent trip to Mallorca. More local versions are available too!
500g charlotte potatoes
3 fresh rosemary sprigs
Sea salt
2 tablespoons of extra virgin olive oil
- Pre-heat the oven to 200°C.
- Cut the potatoes into approx 3cm dice.
- Drizzle 1 tablespoon of olive oil over the bottom of a large baking tray, and scatter the potatoes across the top.
- Season with coarse sea salt.
- Remove the rosemary leaves from the stalks and then finely chop them.
- Scatter the rosemary over the top of the potatoes.
- Drizzle over the remaining olive oil, mix well and then spread evenly.
- Place in the hot oven.
- After 25 minutes, give the baking tray a good shake and then return to the oven for another 15-20 minutes, until the potatoes are golden brown.
