Roasting young potatoes seems like an odd thing to do, but I like their fudgy texture and crisp, papery skins.
Ingredients
Serves 4
New potatoes – 16-24, depending on their size
Extra virgin olive oil
A bushy sprig of rosemary
Black olives – 16
Salami – 24 slices
Achieving the perfect results
- Set the oven to 200°C/Gas 6.
- Rub the loose skin from the potatoes then boil them in salted water till tender. Drain, and put them into a baking dish or roasting tin. Using the back of a spoon, press down onto each potato, crushing it slightly – you just need to break the skin and flesh a little to allow the oil to penetrate and the potato to crisp.
- Pour a good glug of olive oil over each smashed potato, chop the rosemary spikes finely and crumble them over the potatoes.
- Season and roast for 35-40 minutes until the potatoes are golden and crisp around the edges. Divide the salami between four plates, then add the olives, the roast potatoes and a drizzle of olive oil.