The new potatoes are all done with their flowering and we’re harvesting a few heads on every trip up to the plot. We’ve worked our way through the Charlottes and are now eating Foremost. I think I marginally prefer Charlotte, so I may grow more of those next year. Foremost are tasty too, but they oddly have these dark muddy spots that need quite a bit of scrubbing to shift. I’ve never had that on potatoes before. I don’t mind a bit of dirt (I must have consumed enough as a child and survived) but I don’t want too much grittiness.
So, after eating lots of new potatoes simply boiled with mint, and a bit of butter added after, or made into potato salad, or sliced and cooked beneath a fillet of fish, one of our all time favourite ways to eat new potatoes is this – par-boiled, gently crushed and then roasted. Normally I would add some chopped rosemary or thyme and sea salt prior to roasting, but then I came across this recipe from the Circus Gardeners Kitchen (whose blog I follow) which adds a garnish of chopped herbs and spring onions after roasting, and thought I’d try it for a change. It’s a fresher, more summery version which we liked very much.
I boiled mine for a tad longer and didn’t roast them for quite as long, hence they’re not quite as brown and crispy, but they were still delicious, served with a piece of fish and a simple side salad of lettuce (from the plot), cucumber and feta cheese.